Pastrami-Cured Salmon with Spiced Treacle Coating and Dill-Infused Accompaniments Recipe
Introduction
Pastrami-cured salmon is a delicious fusion of smoky, spiced flavors traditionally found in pastrami. This homemade cure transforms fresh salmon into an impressive dish perfect for special occasions or a flavorful appetizer.
Ingredients
- 800g side of salmon (the freshest you can get)
- 250g coarse sea salt
- 100g light brown soft sugar
- 2 tbsp coriander seeds
- 1 tsp ground coriander
- 1 tbsp caraway seeds
- 1 tbsp black peppercorns
- 1 bay leaf
- 1 tsp sweet smoked paprika
- ½ tsp cayenne pepper
- 2 tbsp black treacle
- Soft cheese, rye bread or bagels, dill pickles, and chopped dill (for serving)
Instructions
- Step 1: Three days before serving, place the salmon skin-side down in a rimmed dish. Mix the coarse sea salt and light brown sugar together and set aside.
- Step 2: In a dry frying pan over medium heat, toast the coriander seeds, ground coriander, caraway seeds, and black peppercorns for 2-3 minutes until fragrant. Transfer to a spice grinder or small food processor with the bay leaf and grind until finely ground.
- Step 3: Combine the ground spice mix with the salt and sugar mixture. Pat this spiced salt evenly over the salmon, covering all exposed flesh. Wrap the salmon tightly in cling film, then place a plate or board on top with a heavy weight to press down. Chill for 48 hours.
- Step 4: In a small pan, warm the smoked paprika, cayenne pepper, and black treacle until the treacle loosens. Remove from heat and let it cool until just warm.
- Step 5: After curing, brush off excess salt from the salmon and rinse it under cold running water. Pat dry with kitchen paper and transfer to a clean dish. Generously brush the salmon with the warm treacle mixture, repeating several times until well coated. Wrap in fresh cling film and chill for another 24 hours.
- Step 6: When ready to serve, thinly slice the salmon with a sharp knife, avoiding the skin. Serve alongside soft cheese, rye bread or bagels, dill pickles, and chopped dill for a complete pastrami-cured salmon experience.
Tips & Variations
- For a more intense spice flavor, increase the amount of toasted spices slightly or add a pinch of mustard seeds to the dry cure mix.
- Use only very fresh salmon to ensure the best texture and safety when curing.
- Adjust the cayenne pepper to control the heat level—add more for extra spice or omit for a milder flavor.
- If you don’t have black treacle, molasses can be used as a substitute, but the flavor will be slightly different.
Storage
Keep the cured salmon wrapped tightly in cling film in the refrigerator. It is best consumed within 3-4 days after curing. To reheat or refresh, bring to room temperature before serving. Avoid freezing as this can alter the texture of the fish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for pastrami curing?
While this recipe is designed for salmon, other oily fish like trout or arctic char can be used with similar results. Adjust curing times based on thickness and fish type.
How do I know when the salmon is properly cured?
The salmon should feel firm to the touch after curing and have an evenly distributed spice crust. The cure time of 48 hours for the salt and sugar stage followed by 24 hours with the treacle mixture ensures proper flavor and texture.
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Pastrami-Cured Salmon with Spiced Treacle Coating and Dill-Infused Accompaniments Recipe
- Total Time: 3 days (72 hours) including curing and chilling
- Yield: Serves 6–8 as an appetizer 1x
- Diet: Gluten Free
Description
This Pastrami-cured salmon recipe offers a unique twist on traditional cured salmon by incorporating warm spices, black treacle, and a pastrami-inspired dry cure. The process involves curing the salmon with a spiced salt and sugar mixture for 48 hours, followed by a coating of a smoky, slightly sweet glaze before a final 24-hour chill. The result is a richly flavored, tender salmon perfect for serving thinly sliced with soft cheese, rye bread or bagels, dill pickles, and fresh dill.
Ingredients
Main Ingredients
- 800g side of salmon (the freshest you can get)
- 250g coarse sea salt
- 100g light brown soft sugar
Spices
- 2 tbsp coriander seeds
- 1 tsp ground coriander
- 1 tbsp caraway seeds
- 1 tbsp black peppercorns
- 1 bay leaf
- 1 tsp sweet smoked paprika
- ½ tsp cayenne pepper
Other
- 2 tbsp black treacle
- Soft cheese, for serving
- Rye bread or bagels, for serving
- Dill pickles, for serving
- Chopped dill, for serving
Instructions
- Prepare the cure mixture: Combine the coarse sea salt and light brown soft sugar in a bowl and set aside. In a dry frying pan over medium heat, toast the coriander seeds, ground coriander, caraway seeds, and black peppercorns for 2-3 minutes until aromatic. Transfer to a spice grinder or small food processor with the bay leaf and grind into a fine powder. Mix the ground spices into the salt and sugar mixture thoroughly.
- Cure the salmon: Place the salmon side skin-side down in a rimmed dish. Pat the spiced salt mixture all over the salmon’s flesh, pressing it firmly so it adheres well. Wrap the salmon tightly in cling film, then place a plate or board on top with a heavy weight (like cans) to press the fish down. Refrigerate for 48 hours to cure.
- Prepare the treacle glaze: In a small pan, heat the sweet smoked paprika, cayenne pepper, and black treacle together just until the treacle loosens. Remove from heat and allow the mixture to cool until warm but not hot.
- Apply the treacle glaze and chill: After curing, remove the salmon from the refrigerator and brush off the excess salt. Rinse the salmon under cold running water and pat dry with kitchen paper. Transfer to a clean dish and brush the warm treacle glaze generously over the surface of the salmon. You may need to apply several coats to ensure the fish is well coated. Wrap again in fresh cling film and refrigerate for an additional 24 hours.
- Serve: When ready to serve, set the salmon on a cutting board and use a sharp knife to thinly slice the salmon, avoiding the skin. Arrange on a platter and serve alongside soft cheese, rye bread or bagels, dill pickles, and chopped dill for garnish.
Notes
- Use the freshest salmon available for the best flavor and texture.
- Ensure the salmon is tightly wrapped and weighted during curing to promote even curing and flavor penetration.
- Pat the salmon dry thoroughly after rinsing to help the treacle glaze stick better.
- The curing process takes three days total, so plan ahead.
- The black treacle glaze provides a rich, smoky-sweet finish that balances the spice of the cure.
- Serve sliced thinly to enhance the delicate texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no actual cooking, curing time included)
- Category: Curing
- Method: No-Cook
- Cuisine: Fusion / British-inspired
Keywords: pastrami salmon, cured salmon, salt cure, black treacle glaze, smoked paprika, homemade pastrami cure, seafood appetizer
