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Home > Selector Magazine > Food > Salmon pastrami with toasted sourdough
Food

Salmon pastrami with toasted sourdough

Preparation time
Cooking time
Serves
6-8

INGREDIENTS

  • 4kg salmon fillet
  • 150g salt
  • 220g sugar
  • 7g coarse black pepper
  • 7g coarse coriander seeds

Coating mixture

  • 25% medium to coarse black peppercorns
  • 37% medium to coarse mustard seeds
  • 37% medium to coarse coriander seeds

METHOD

  1. Skin and bone salmon and trim off all the blood line. Mix the salt, sugar, pepper and coriander seeds together. Spread the mixture over both sides of the salmon. Lay the salmon in a stainless steel tray and marinate for at least 72 hours, turning after every 24 hours. Scrape off the marinade and cover the salmon with the coating mixture.

Coating mixture

  1. Grind the peppercorns and seeds to a medium to course grind. Combine all the ingredients and place into a long tray. Press the salmon into the mixture, making sure the whole area on both sides is covered. Cover and leave overnight.

To serve

You will require a very sharp, thin-bladed knife to cut the salmon. Place four or five thin slices on a plate. Drizzle liberally with extra virgin olive oil. Serve with toasted sourdough and a good squeeze of lemon.

Food
Preparation time
Cooking time
Serves
6-8

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