Salmon pastrami is a great light and modern dish suitable for various occasions. It makes an easy appetizer where most of the work is done in advance or a perfect social dish that can be placed in the middle of a table and eaten with chop sticks.
Ingredients (makes about 15 slices)
- 600 g salmon
- 1-2 tbsp sea salt
- 1/2 tsp sugar
- 2 tsp green pepper
- 2 tsp rose pepper
- 200 g Turkish yogurt
- 1/2 tsp Wasabi
- 1/2 Grated horse-radish
- 1/2- 1 tsp sugar
- Pinch of salt & black pepper
Salmon pieces wrapped in cling film
- Remove the bones of fish. Lift the salmon on cling film with the skin on the bottom side. Sprinkle evenly the sea salt, sugar and ground black pepper. Wrap the salmon in the cling film and place in fridge for 24 hours.
- Wipe the salt grains of the salmon and remove the skin. Cut the salmon into 4 even sized long (rectangular) pieces . Grind the green and rose pepper in a mortel and pestle and sprinkle on top of the salmon pieces.
- Fry each salmon piece on a hot pan (without any grease) on each side for about 20 seconds so it gains a bit of colour.
- Wrap each piece tightly in cling film and place into the fridge for at least 1 hour
- Cut each salmon piece into 1/2 cm slices through the cling film with a sharp knife. Remove the cling film.
- Mix the wasabi ingredients together and serve with watercress and radish. Optional: add a bit of lemon juice