Pastrami-cured Salmon

This was inspired by the legendary Russ & Daughters on New York’s Lower East Side. We were already making pastrami from silverside, a cut from the hindquarters of the cow that we break down in the butchery. So, this was the obvious next step. The mineral tang of the cured salmon works brilliantly with the smoky black pepper crust. You’ll need to cure the salmon a couple of days in advance but it will keep in the fridge for up to 3 days, and makes the perfect festive starter for a crowd.