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

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

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