Salmon Pastrami

Prep Time

24 hours

Cook Time

12 min




44 ea salmon portions

11 ltr water

6060 g light brown sugar

3030 g maldon sea salt

11 tsp Country Range Whole Black Peppercorns

11 tsp Country Range Cracked Black Pepper

11 tsp Country Range Whole fennel

88 ea Country Range Whole Cloves

2e2e ea Country Range Dried Bay Leaves

4 4 garlic cloves

1 1 lemon juice and zest

11 tsp Country Range Horseradish Sauce e dip

11 tsp Country Range Dijon Mustard

5050 g Country Range Pickled Sliced Beetroot

5050 g Country Range Sour Cream

11 tbsp dill, chopped

Multiply by
  • 1Warm the water and add the salt, sugar, cloves, sliced garlic, black peppercorns, fennel seeds and lemon juice.
  • 2Add the 4 salmon pieces and refrigerate for 24 hours
  • 3Remove the salmon from the brine and pat dry
  • 4Heat the oven to 120oC
  • 5Sprinkle the salmon with cracked pepper and lemon zest. place them on a small wire rack that will fit in a deep gastro tray.
  • 6In 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.
  • 7Cook in the oven for 12 mins or until the salmon reaches 70oC.
  • 8Keep the salmon warm.
  • 9In a food processor add the beetroot, sour cream, chopped dill, mustard and horseradish. Puree to a smooth dip.
  • 10Serve the salmon with boiled jersey royals and a dollop of beetroot dip.