Salmon Pastrami

Method

• 1

  Step 1

  Warm the water and add the salt, sugar, cloves, sliced garlic, black peppercorns, fennel seeds and lemon juice.
• 2

  Step 2

  Add the 4 salmon pieces and refrigerate for 24 hours
• 3

  Step 3

  Remove the salmon from the brine and pat dry
• 4

  Step 4

  Heat the oven to 120oC
• 5

  Step 5

  Sprinkle the salmon with cracked pepper and lemon zest. place them on a small wire rack that will fit in a deep gastro tray.
• 6

  Step 6

  In the bottom of the gastro tray place some smoking wood chips and light with a burner. Place the rack of salmon on top and cover with the lid.
• 7

  Step 7

  Cook in the oven for 12 mins or until the salmon reaches 70oC.
• 8

  Step 8

  Keep the salmon warm.
• 9

  Step 9

  In a food processor add the beetroot, sour cream, chopped dill, mustard and horseradish. Puree to a smooth dip.
• 10

  Step 10

  Serve the salmon with boiled jersey royals and a dollop of beetroot dip.