Cured Salmon with Shrimp, Pickled Salad and Dill‑Lime Crème Fraîche

• salmon fillet↗550 г g

  with skin

• lemongrass↗2 стебла stalks

  coarsely chopped

• fine sugar or granulated sugar125 г g

  plus 2 tsp and another 2 tbsp

• coarse sea salt↗150 г g
• limes↗2

  zest of both, juice of one

• Japanese rice vinegar↗5 ст. л. tbsp

  plus a drop

• garlic cloves↗2

  minced

• corianderневеликий пучок

  (half of a 28 g pack)

• dill↗пакет 20 г
• fresh red Thai chilies↗2

  sliced (seedless if you don't like hot)

• young radishes↗140 г g

  with skin

• small red onion↗1

  peeled

• rich crème fraîche↗6 ст. л. tbsp
• large boiled peeled shrimp12

Step-by-step instructions

1. 1

   Check the salmon fillet for bones and remove them with tweezers if needed. Prepare the marinade: in a food processor blend the lemongrass (2 stalks), 125 g sugar, 150 g sea salt, the juice of one lime, the zest of the other lime, 1 tbsp rice vinegar, 1 garlic clove, coriander leaves and half a packet of dill together with the stems. Process until smooth, then add a quarter of the sliced Thai chilies and mix again.

2. 2

   Place two large sheets of cling film in a baking dish, spread a third of the marinade, and lay the fillet skin‑side down on it. Pour the remaining marinade over, seal tightly with the film and refrigerate for 36–48 hours. Then remove the film, rinse the fillet with cold water and pat dry with paper towels—it will become firm.

3. 3

   On the serving day, prepare the salad. Thinly slice the radishes with a mandoline, soak them in ice water with a splash of vinegar for 1 hour, then drain well. Thinly slice the red onion, combine it with the radishes, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and let marinate for at least 1 hour or chill for a few hours.

4. 4

   Finely chop the remaining dill leaves and add them to the crème fraîche together with the leftover lime zest and a small amount of salt; mix and refrigerate.

5. 5

   Prepare the dressing: in a small bowl combine the remaining 2 tsp sugar, 2 tbsp vinegar, another quarter of the sliced chilies and minced garlic. Let stand until the sugar dissolves.

6. 6

   Slice the cured salmon into about 20 thin pieces, sliding the knife down to the skin and then gently lifting the blade under each slice to separate it.

7. 7

   To serve, spread a layer of dill crème fraîche in the center of each plate, layer the salmon slices on top, and place three shrimp on each. Beside it arrange the marinated salad with its juices, sprinkle extra dill and the remaining sliced chilies, and drizzle with the dressing (or let guests drizzle themselves).