Cured salmon with prawns, pickled salad & dill lime crème fraîche

Method

• step 1

  Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.

• step 2

  Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.

• step 3

  On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.

• step 4

  Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.

• step 5

  For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.

• step 6

  Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.

• step 7

  When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).