Cured salmon with prawns pickled salad dill lime crème fraîche
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
Instructions
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