Smoked Salmon Pastrami
Ingredients:
- 2 .5lbs whole side of salmon, skin on, scaled and bones removed (1.13kg)
- 3 cups oak wood chips
- 1 cup sour cream (250ml)
- 1 small red onion sliced in thin rings
- 1 bunch of fresh chives sliced in 1-inch lengths
- Potato chips or rye bread, for serving
For the Cure:
- ½ cup coarse salt (125ml)
- ½ raw brown sugar (125ml)
- ¼ cup maple syrup (60ml) Optional
- 1 bunch fresh cilantro
- 2 teaspoons chili flakes (10ml)
- 2 teaspoons mustard seeds (10ml)
- 1 teaspoon crushed coriander seeds (5ml)
- 1 teaspoon cracked black pepper (5ml)
Method:
Place the salmon on a baking tray skin-side up.
Mix the salt, sugar, maple syrup, chili flakes, mustard seeds, black pepper and coriander seeds in a small bowl until they are well combined.
Rub the mixture on both sides of the salmon so that it is well covered.
Place the bunch of cilantro on top to the flesh of the salmon and flip over on the tray.
Cover the tray with plastic film and place in the refrigerator to cure for 2 days, flipping the fish after the first day.
Remove the salmon from the refrigerator and scrape off the cure mixture.
Prepare barbeque for indirect smoking by turning one side to 220°F (104°C) and leaving the other side off.
Place 3 cups of wood chips in the center of a sheet of aluminum foil. Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots on the top and bottom to allow smoke to escape.
Place the smoke pouch on the burner and wait for smoke.
Place the salmon skin-side down on the grill and smoke for 10-15 minutes. The salmon is cooked by the cure marinade and the smoking will add flavor without changing the texture of the meat.
Remove salmon from the grill and put back in the refrigerator for 1-2 hours to firm up.
Slice the salmon thinly and serve with sour cream, red onion, and chives on potato chips or rye bread.