Serving Details
- Serves: 4
- Serving Size: Small starter plate
- Meal Type: Appetizer / Light Lunch
- Dietary: Pescatarian, Gluten-Free
Recipe Description
The Cook Book’s cured pollock with dill cream & radish salad is a refined yet simple dish ideal for entertaining or a gourmet lunch. The delicate flavor of home-cured pollock is perfectly balanced with the tang of herbaceous dill cream and the crisp freshness of a radish and cucumber salad.
Cooking Time
- Preparation Time: 20 minutes
- Curing Time: 12–24 hours (passive)
- Assembly Time: 5 minutes
- Total Active Time: 25 minutes
Ingredients
For the Cured Pollock:
- 300g fresh pollock fillet, skin removed
- 2 tbsp sea salt
- 1 tbsp sugar
- 1 tsp lemon zest
- 1 tsp crushed white pepper
- Fresh dill, small bunch (for curing)
For the Dill Cream:
- 100g crème fraîche or sour cream
- 1 tbsp finely chopped fresh dill
- 1 tsp lemon juice
- Salt and pepper, to taste
For the Radish Salad:
- 6–8 radishes, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 tbsp olive oil
- 1 tsp white wine vinegar or lemon juice
- Salt & pepper
Instructions
- Cure the fish: Combine salt, sugar, lemon zest, and pepper. Rub the mixture onto the pollock. Lay on a bed of dill, cover with more dill, wrap tightly in clingfilm, and refrigerate for 12–24 hours.
- After curing, rinse the fish briefly, pat dry, and slice thinly just before serving.
- Make dill cream: Mix crème fraîche, dill, lemon juice, salt, and pepper. Chill until ready to use.
- Prepare the salad: Toss sliced radish and cucumber with olive oil, vinegar, and a pinch of salt and pepper.
- Plate the dish: Arrange slices of cured pollock on each plate. Add a dollop of dill cream and scatter radish salad over or alongside. Garnish with extra dill if desired.
Nutritional Information (Per Serving)
- Calories: ~180 kcal
- Protein: 20g
- Carbohydrates: 4g
- Fat: 10g
- Fiber: 1g
- Sugars: 2g
FAQs
Can I use another type of fish?
Yes, you can substitute pollock with cod, haddock, or even salmon for a richer texture.
Is the curing process safe?
Yes — curing with salt and refrigeration prevents bacterial growth. Use the freshest fish possible.
Can I make it ahead of time?
You can cure the fish and prepare the cream up to a day in advance. Assemble just before serving.
Is it suitable for gluten-free diets?
Yes, the dish contains no gluten ingredients.
What can I serve with this?
Pair with rye crisps or sourdough toast for extra texture, or serve alongside a crisp white wine.
