Cured Salmon With Prawns, Pickled Salad and Dill Lime Crème Fraîche

Name: Cured Salmon With Prawns, Pickled Salad and Dill Lime Crème Fraîche
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tsp Sugar; 1 Fresh Red Thai Chillies, sliced, deseeded if you don’t like it too hot; 2 tbsp Japanese Rice Vinegar; 150g Cooked Peeled Prawns; 150g Baby Radishes, or turnips, skin on thinly sliced; 0.5 Red Onion, peeled and thinly sliced; 200g Salmon Gravalax, or smoked salmon; 4 tbsp Full Fat Crème Fraîche; 10g Dill, chopped; 4 slices Rye Bread, or crusty rolls; 0.5 Lime, juice

15m prep time

15m total time

Easy level

11 ingredients

Cured Salmon With Prawns, Pickled Salad and Dill Lime Crème Fraîche recipe by Cherrypick

Make this cured salmon and prawn dish as a classy starter for a dinner party or as part of a bank holiday weekend spread. This also makes a loely light supper or lunch if served with Rye bread or crusty rolls.

Method

Based on 4 servings, adjust as needed.

Step 1

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 2

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 3

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 sliced chillies, then drizzle the dressing from the radish salad over the fish and prawns. Serve with rye bread, if you like.

Ingredients
Based on 4 servings

2 tsp Sugar 1 x Sainsbury's White Granulated Sugar 500g
1 Fresh Red Thai Chillies, sliced, deseeded if you don’t like it too hot 1 x Sainsbury's Bird Eye Chillies (Red or Green) 20g
2 tbsp Japanese Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
150g Cooked Peeled Prawns 1 x Sainsbury's Large King Prawns ASC, Taste the Difference 150g
150g Baby Radishes, or turnips, skin on thinly sliced 1 x Sainsbury's Radish 240g
0.5 Red Onion, peeled and thinly sliced 1 x Sainsbury's Red Onions Loose
200g Salmon Gravalax, or smoked salmon 2 x Harbour Salmon Co. 100g Sweet Cured Smoked Salmon
4 tbsp Full Fat Crème Fraîche 1 x Sainsbury's British Crème Fraîche 300ml
10g Dill, chopped 1 x Sainsbury's Bunched Dill 20g
4 slices Rye Bread, or crusty rolls 1 x Kelderman German Style Rye Bread 400g
0.5 Lime, juice 1 x Sainsbury's Limes x1