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Salmon Pastrami

Cooking Time
12 min Minutes
Ingredients
16
Portions
4

Ingredients

16 Total
  • 4 ea salmon portions
  • 1 ltr water
  • 60 g light brown sugar
  • 30 g maldon sea salt
  • 1 tsp Country Range Whole Black Peppercorns
  • 1 tsp Country Range Cracked Black Pepper
  • 1 tsp Country Range Whole fennel
  • 8 ea Country Range Whole Cloves
  • 2e ea Country Range Dried Bay Leaves
  • 4 garlic cloves
  • 1 lemon juice and zest
  • 1 tsp Country Range Horseradish Sauce e dip
  • 1 tsp Country Range Dijon Mustard
  • 50 g Country Range Pickled Sliced Beetroot
  • 50 g Country Range Sour Cream
  • 1 tbsp dill, chopped

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.

Ingredients

16 Total
  • 4 ea salmon portions
  • 1 ltr water
  • 60 g light brown sugar
  • 30 g maldon sea salt
  • 1 tsp Country Range Whole Black Peppercorns
  • 1 tsp Country Range Cracked Black Pepper
  • 1 tsp Country Range Whole fennel
  • 8 ea Country Range Whole Cloves
  • 2e ea Country Range Dried Bay Leaves
  • 4 garlic cloves
  • 1 lemon juice and zest
  • 1 tsp Country Range Horseradish Sauce e dip
  • 1 tsp Country Range Dijon Mustard
  • 50 g Country Range Pickled Sliced Beetroot
  • 50 g Country Range Sour Cream
  • 1 tbsp dill, chopped

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