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Salmon Pastrami Toasts
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Recipe by Bruno Loubet and Tony Conigliaro
This is a creative alternative to classic smoked salmon blinis. The cure uses similar salty and sweet spices to pastrami, hence its name.
Makes: about 40-45
1 tbsp coriander seeds
1 tsp caraway seeds
½ tsp sweet smoked paprika
2 tbsp flaky sea salt
2 tsp caster sugar
2 fresh lightly smoked salmon fillets (260g in total)
40-45 small squares rye or sourdough bread, toasted
about 120ml soured cream
¼ lemon, juice
1 tsp finely chopped dill
1 tsp finely chopped chives
1. Lightly toast the coriander and caraway seeds in a dry frying pan for 2-3 minutes, until fragrant. Finely grind them in a pestle and mortar, then mix with the paprika, sea salt and sugar.
2. Place the salmon, skin-side down, on a small plate and rub the spice mix into the flesh. Cover, chill and leave to cure for at least 2 hours (or up to 24 hours).
3. Wipe the excess cure off the salmon fillets, then cook in a steamer for 6-8 minutes, until cooked through but still a touch pink in the centre. Remove the salmon from the steamer and leave to cool.
4. When completely cool, discard the skin and flake the flesh. Serve on the rye or sourdough toasts with a little soured cream on each, a squeeze of lemon juice and a sprinkling of the dill and chives.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2015.