Cured pollock with dill cream & radish salad - Good Food Middle East

Ingredients

• 100g coarse sea salt
• 100g golden caster sugar
• 2 tbsp fennel seeds
• 1 small pack dill, chopped
• 400g skinless pollack fillet (see 'Tip')
• 500ml rapeseed oil
• 140g full-fat crème fraîche
• cayenne pepper, to season
• ½ small pack dill, chopped
• finely grated zest 1 lemon
• 300g radishes (we used French breakfast radishes)
• 1 tbsp taramasalata
• juice ½ lemon
• ½ pack chives, snipped
• ¼ tsp smoked paprika
• toasted brown bread, to serve