Fish

Salmon pastrami

Name: Salmon pastrami recipe
Yield: 8
Ingredients: 1kg salmon; Sliced baguette, to serve; Labneh, to serve; Extra virgin olive oil, to serve; Lemon wedges, to serve; 50.00g coriander seeds; 20.00 ml caraway seeds, lightly toasted; 20.00 ml black peppercorns; 3 tsp cayenne pepper; 4 bay leaves; 500g rock salt; 250g brown sugar; 25g black peppercorns; 25g yellow mustard seeds; 12g juniper berries; 80g date syrup (from specialty stores)

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by Michael Rantissi

MICHAEL RANTISSI, CHEF

Dec 15, 2022

“This salmon pastrami is an interpretation of a dish my mother would make. It’s a bit different to most seafood dishes served at Christmas.” – Michael Rantissi

1 side (1kg) salmon, skin off, pin-boned
Sliced baguette, to serve
Labneh, to serve
Extra virgin olive oil, to serve
Lemon wedges, to serve

Curing salt

1/3 cup (25g) coriander seeds, lightly toasted
1 tbs caraway seeds, lightly toasted
1 tbs black peppercorns
3 tsp cayenne pepper
4 bay leaves
500g rock salt
1 cup (250g) brown sugar

Pastrami seasoning

1/3 cup (25g) coriander seeds, lightly toasted
25g black peppercorns
25g yellow mustard seeds
12g juniper berries
80g date syrup (from specialty stores)

Method

1.

For the curing salt, coarsely crush spices and bay leaves using a mortar and pestle. Combine in a large bowl with the rock salt and sugar.
2.

Spread one-third of the curing mixture onto a tray that fits the salmon snugly. Top with salmon, then the remaining curing mixture. Wrap tray in plastic wrap. Chill for 24 hours. Gently wipe curing mixture off salmon. Rinse lightly, then pat dry with a cloth.
3.

For the pastrami seasoning, crush all ingredients except the date syrup in a mortar and pestle, and set aside.
4.

Using the back of a spoon, spread date syrup all over salmon, then coat with pastrami seasoning. Thinly slice salmon. Serve with baguette, labneh drizzled with a little oil and lemon wedges alongside.