Give your kitchen an infusion of gastronomic creativity with this recipe for Salmon Pastrami from PB Catch. Part of Chef du Cuisne Aaron Black’s Seacuterie—a seafood take on the cured meat dish charcuterie—this recipe is an inventive, cured twist on a seafood staple, salmon.
Make the Seacuterie plate complete with this recipe for Smoked Mussel Piperade.
Photo by Tom Bollinger Photography
- 2LB Salmon cut in 2”x 2” x 12” strips
- 2 cups sugar
- 2 cups salt
- 1/2 cup orange scented vodka
- 1 bunch cilantro
- 2 cups molasses
- 1 cup telicherry peppercorns
- 1 cup pink peppercorns
- Combine sugar, salt and cilantro in food processor and spin for one minute, scraping sides.
- Add vodka and spin 30 seconds more.
- Coat salmon strips in sugar salt mixture overnight in perforated pan, to allow drainage.
- Recoat the following day and leave overnight again.
- Rinse on the following day.
- Rinse salmon well and allow to dry for 2 hrs in refrigerator.
- Brush tops with molasses & coat with peppercorn blend. (Peppercorns should be mortar and pesstled until slightly larger then table grind.)
- Allow to sit in refrigerator for 24 hrs, then freeze for 4 hrs.
- To serve scrape most of the pepper blend off with back of knife and slice in 1/4 in pieces.
- Garnish with 1000 Island dressing, minced sauerkraut and rye croutons.