1/4 cup capers, drained
4 slices of rye bread
2 tablespoons of butter, softened
6 ounces of pastrami salmon, thinly sliced.
1 scallion thinly sliced
1 tablespoon preserved lemon (recipe follows)
Several sprigs of dill
4 teaspoons good quality extra virgin olive oil
Makes approximately 3 ½ cups of cure
Will cure up to 8 pounds of salmon
2 cups kosher salt
1 1/3 cup brown sugar
1 large orange zested
1 large lemon zested
1 large lime zested
Mix all ingredients together and keep cold till ready to use. This cure is best when made right before using to retain fresh citrus flavor. It can also be made several days in advance.
Alaskan Sockeye Salmon Pastrami
yields, 1 pound cured skin on uncut filet, just shy of 3, 6 oz portions
1.2 pound sockeye salmon filet skin on pin bones out
1 cup citrus cure
1 bunch dill
1/4 cup gin
1 teaspoon ground black peppercorns
1/2 teaspoons ground juniper berries
1/2 teaspoon ground coriander
Preserved Lemon Peel
1 lemon washed and dried
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon sugar
Recipe by Chef Vitaly Paley
Preheat the fryer to 350F.
Drain the capers well and carefully place all at once into the fryer. When the oil bubbles subside capers will start bursting and floating to the top. This will take 3 to 5 minutes. Remove capers carefully from the fryer with a slotted spoon and place on an oil absorbent paper towel. Set aside till ready to use.
Preheat the grill per manufacturer's cooking instruction. Brush the rye slices on both sides with butter. Grill the bread on the hottest part of the grill on both sides till grill marks are pronounced but not overly charred, about 1 minute per side.
Spread sliced salmon evenly on all grilled bread. Cut each slice of rye in half and place on a serving platter. Sprinkle all over with fried capers and sliced scallion. Garnish with preserved lemon and sprigs of dill. Drizzle with olive oil all over and serve immediately.
Rub the fish thoroughly and generously on both sides with the cure over a sheet of parchment being careful not to waste any of the cure.
The fish will release moisture during the curing process and to help drain, place a roasting rack on top of sheet tray and line the rack with scored parchment on top. Spread one bunch of dill on scored parchment. Next, place the salmon skin side up on the dill. Gather the cure that has fallen off the fish and sprinkle it back on top of the fish. Spread the other bunch of dill on top of salmon. Place approximately a 4-pound weight on the fish possibly using a stack of hotel pans and refrigerate for at least 4 to 6 hours or overnight.
Remove from the refrigerator and take the weight off. Wash with gin on both sides then transfer skin side down to another sheet tray lined with a clean roasting rack and, once again, another scored parchment.
Coarsely grind black pepper, juniper and coriander and evenly sprinkle over the entire filet.
Refrigerate to dry out with good airflow for at least 4 hours or overnight.
Unless you have a cold smoker I find a smoking gun is a very useful and inexpensive alternative. When ready to smoke, cover the entire tray with salmon filet still on it tightly with plastic wrap.
Place the end of the smoking gun tube under the plastic. Give it a couple good blasts of smoke under the cover using manufacturer's instructions. Remove the smoking gun tube while keeping plastic tightly sealed. Keep refrigerated for up to 3 days or until ready to eat. Wrap and freeze the filet to keep longer.
Remove the peel from the lemon then cut into julienne strips. Blanch the peel in a small pot, adding enough cold water to cover the peel. Drain and repeat the process two more times.
Juice the lemon and strain into a small bowl adding salt and sugar. Add the blanched peel, and let it macerate at room temperature for 1 hour allowing the flavors to marry. Store refrigerated in a tightly sealed plastic container. The lemon can be prepared up to two days in advance.