Greg Doyle, Grant King, Katrina Kanetani

Salmon Pastrami with Toasted Sourdough

Name: Salmon Pastrami with Toasted Sourdough
Yield: Serves 15
Cuisine: Australia
Ingredients: ¼ teaspoon coarsely ground black pepper; 110 g (3¾ oz) coriander seeds; 110 g (3¾ oz) mustard seeds; 2 kg (4 lb 8 oz) salmon fillet, skin and bloodline removed, trimmed and boned (have your fishmonger do this for you); 75 g (2½ oz) black peppercorns; ¼ teaspoon coarsely ground coriander seeds; 110 g (334 oz/½ cup) sugar; 75 g (2½ oz) sea salt; extra virgin olive oil, to serve

Preparation info

Serves
15

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

75 g (2½ oz) sea salt
110 g (334

Oceania
Australia
Sydney
Starter
Pescatarian

Method

Mix together the salt, sugar, pepper and coriander seeds. Spread the mixture over both sides of the salmon, then lay the fillets in a stainless-steel baking tray and marinate in the fridge for 48 hours, turning after 24 hours.

Remove the salmon from the fridge and scrape off the marinade.

Mix together the ingredients for the coating mixture and grind coarsely wi