Cured salmon with prawns, pickled salad & dill lime crème fraîche recipe | Good Food
Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it’s well worth it for the flavour that you get
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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
- small bunch coriander (half of 28g pack)
- 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
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