PASTRAMI CURED SIDE OF SALMON
This gravlax-style salmon fillet is cured with bold pastrami flavour. It’s perfect to have on hand when unexpected guests arrive - simply slice it thinly and pop it on a platter with sliced sourdough and our vibrant beetroot pickle.
Ingredients
For the cure:
1 Tbsp Farro black peppercorns
1 Tbsp Farro coriander seeds
2 tsp Farro caraway seeds
1 bay leaf
3 Tbsp brown sugar
5 Tbsp flaky sea salt (not iodised)
1 whole side of Mt Cook salmon, skin on
3 Tbsp whiskey (optional)
For the topping:
3 Tbsp maple syrup
½ tsp Farro sweet smoked paprika
A pinch of Farro chilli flakes
2 tsp freshly ground Farro black peppercorns
¼ tsp Farro garlic powder
2-3 sprays liquid smoke (optional)
Quick Beetroot Pickle:
250g beetroot (or use pre-cooked vac pac beetroot and omit the cooking step)
½ cup white wine, red wine, or apple cider vinegar
¼ cup sugar
1 Farro cinnamon stick
4 Farro black peppercorns
1 bay leaf
1 red onion, thinly sliced
Method
To prepare the cure, toast the peppercorns, coriander, and caraway in a dry pan. Cool, then blitz in a food processor, along with the bay leaf, until it reaches a coarse grind. Combine with the brown sugar and salt.
Check the salmon and remove any pin bones, if necessary. Sprinkle half of the cure into the bottom of a ceramic or glass dish large enough to hold the whole side of salmon. Place the salmon, skin side down, in the dish and sprinkle with the whiskey, if using.
Top with the remaining cure, putting a little more of the mix on the thickest parts of the salmon. Cover well with plastic wrap, then place a board on top of the salmon and weigh it down with a few tins.
Transfer the salmon – weights and all – to the fridge and leave to cure for 2-4 days, depending on how strong you would like the flavour to be. The longer you leave it, the firmer the salmon will become. Turn the salmon over each day to ensure an even cure.
After 2-4 days, scrape off the cure and pat the salmon dry. Put the maple syrup in a small pan with the paprika, chilli flakes, ground peppercorns, garlic powder, and 2 tablespoons of water. Bring up to a simmer, boil for one minute, then cool before using. Brush the maple mixture over the salmon, then add a spray or two of liquid smoke and refrigerate, uncovered, for 12 hours.
To serve, slice the salmon thinly and serve it with our quick beetroot pickle. It’s excellent on sliced sourdough, especially with the addition of horseradish mixed with a little crème fraîche.
Quick Beetroot Pickle: Bring a pot of salted water to the boil and cook the beetroot until tender. Cool slightly, then cut into thin slices and place in a heatproof bowl with the red onion. Put the vinegar in a small saucepan with the sugar, cinnamon, peppercorns, bay leaf, and ½ cup water. Bring the mixture to a simmer, allowing the sugar to dissolve. Then, pour the hot vinegar mix over the beetroot and onion and leave to rest for a few hours before using. The pickle will keep in the fridge for a few weeks (if it lasts that long!).