Asian cured salmon with prawns, pickled salad & dill lime crème fraîche - Good Food Middle East

Ingredients

• 550g salmon fillet, skin on
• 2 sticks lemongrass, roughly chopped
• 125g caster or granulated sugar, plus 2 tsp and another 2 tbsp
• 150g coarse sea salt
• 2 limes, zested, 1 juiced
• 5 tbsp Japanese rice vinegar, plus a dash
• 2 garlic cloves, crushed
• 28g pack coriander
• 20g pack dill
• 2 fresh red Thai chillies, sliced (deseeded if you don’t like it too hot)
• 140g baby turnips, skin on
• 1 small red onion, peeled
• 6 tbsp full-fat crème fraîche
• 12 large cooked peeled prawns