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
Scale
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
