1 whole salmon filet (around 3 lbs.)
Cure Mix:
6 oz salt
6 oz sugar
1 Tbsp. black pepper
Mix the above and evenly pack it onto the salmon
1 bunch each parsley and cilantro, minced
2 shallots, minced
Pastrami Coating:
3 oz molasses
Half tsp. cayenne pepper
5 crushed bay leaves
2 tsp. cumin
2 tsp. paprika
Combine the cure mix thoroughly and evenly pack onto the salmon.
Wrap the salmon in cheesecloth and place it on a drying rack on top of a sheet pan and refrigerate for 3 days. After the third day, scrape off the cure. (Notice the size change.)
Bring the Pastrami mixture to a simmer, cool and brush evenly over the salmon.
Combine 2 tsp each cumin, paprika and black pepper and press evenly over the salmon. Refrigerate for 12 hours uncovered. After that slice it really thin and enjoy. Combine capers and cream cheese, spread it on a slice of toasted baguette, top with the sliced salmon and enjoy. With this drink a Blanc de Noir Champage or sparkling wine.
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