Pastrami Smoked Salmon Recipes

Steps:

• Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
• Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
• In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

Steps:

• Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
• Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
• Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
• After brining, pull the brisket out of the container and rinse under cold water.
• Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
• Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
• Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
• Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
• Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

Steps:

• Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
• In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
• Cover, and refrigerate salmon for 2 to 3 days.
• Scrape marinade from fish, and discard. Dry fish with paper towels.
• In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
• Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
• Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

Steps:

• Mix the dry cure together Layout plastic wrap sprinkle cure, place salmon sprinkle the rest of the cure, wrap up and let sit 12-14 hours. gently rinse cure off and add molasses, sprinkle with pepper mixture let sit uncovered over night, smoke 4 hours.

Steps:

• Three days before you want to serve the salmon, put it, skin-side down, in a rimmed dish. Combine the salt and sugar, then set aside.
• Fry the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 mins. Tip into a spice grinder or small food processor along with the bay, and blitz until finely ground. Stir the spice mixture into the salt and sugar mix. Pat the spiced salt mixture all over and around the salmon so it's well packed onto the flesh. Wrap tightly in cling film, then set a plate or board and something heavy (such as a couple of cans) on top to weigh the fish down. Chill for 48 hrs.
• Heat the paprika, cayenne and black treacle in a pan until loosened, then remove from the heat and leave to cool slightly until just warm. Brush the excess salt off the salmon and rinse the fish under cold running water. Pat dry with kitchen paper, then transfer to a clean dish. Brush with the warm treacle mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well), then wrap in a fresh sheet of cling film. Chill for another 24 hrs.
• When you're ready to serve, set the salmon on a board and thinly slice with a sharp knife, avoiding the layer of skin at the bottom. Serve with soft cheese, rye bread or bagels, pickles and some chopped dill for everyone to help themselves.

Steps:

• Prepare grill.
• Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
• Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

Steps:

• Split fish crosswise into 2 equal pieces, and remove the bones. Wash, and wipe the skin. Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.
• Place the two halves' flesh sides together. Place in an enamel or glass container, and cover tightly. Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.
• Coarsely grind remaining peppercorns, coriander seeds and mustard seeds. Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh. The salmon can be refrigerated at this point. To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.