Name: Pastrami-Style Salmon
Yield: Yield: 10 to 12 Servings
Cuisine: United States
Ingredients: bagels, bialys, pumpernickel bread, or matzoh; cream cheese, lemons, capers, chopped onions, sliced tomatoes; 6 large, fat garlic cloves, coarsely chopped; 2 to 2½ pounds fresh center-cut salmon fillet (not salmon steak), in one piece, cleaned but skin left on; 2 tablespoons pickling spice; 3 tablespoons whole black peppercorns; 2 tablespoons paprika, preferably smoked; 2 tablespoons packed brown sugar; 2½ tablespoons coarse kosher salt

Preparation info

Yield:
10 to 12
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

He was receiving oxygen when I walked in.

“Did you bring them, dollek?”

“Yes, Gramp.” The sick-sweet hospital smell receded before the warm, heady scents of garlic and pepper mixed with rich tobacco as I unwrapped the hot pastrami sandwich, sour pickle, and expensive cigar.

We both knew it was going to be his last meal. He was now ninety-four, and cancer of the lymphatic system coursed rapidly through his body.

Though well lubricated with fat (why bother remo