Cured pollock with dill cream & radish salad - Good Food Middle East
Discover the flavors of cured pollock, dill cream, and radish salad—fresh and delicious, perfect for any occasion.
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Cooking tools:
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- Plastic wrap
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- Serving platter
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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
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