Ingredient and Portion
Salmon ‘Pastrami’ with Avocado Crème Pastrami煙燻三文魚伴牛油果醬
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Scandinavian fisherman used to cure their salmon by salting the fish and burying it in the sand on the beach, just above the tide line. But you don’t need to live near a beach to follow this recipe. As long as you have a good supply of sea salt, you’re in business.
by FINDS Executive Chef Jaakko Sorsa
by FINDS Executive Chef Jaakko Sorsa
Average
60 mins
Salmon Pastrami (serves four)
200 grams salmon fillet
50 grams sea salt
1 tsp black peppercorns
3 tsp fennel seeds
Avocado Crème
1 avocado
1 tsp sour cream
1 tsp lemon juice
1 tsp salt
1 tsp Tabasco
200 grams salmon fillet
50 grams sea salt
1 tsp black peppercorns
3 tsp fennel seeds
Avocado Crème
1 avocado
1 tsp sour cream
1 tsp lemon juice
1 tsp salt
1 tsp Tabasco
Method
Method (Salmon Pastrami)
1. Cut the salmon into ‘sticks,’ 2 cm by 2 cm thick and 15 cm long.
2. Cure for four hours with coarse sea salt.
3. Rinse the fish under cold water and pat it dry with paper towels.
4. Toast black peppercorns and fennel seeds in a pan. Crush using pestle and mortar.
5. Roll the salmon sticks in the seasoning. Sear quickly on a smoking-hot cast iron pan.
6. Cool and wrap tightly in cling film.
7. Cut with a very sharp knife. It is easier to cut with the cling film still on—just pay extra attention to remove all the plastic before serving!
Method (Avocado Crème)
1. Peel the avocado and push through a strainer.
2. Mix all ingredients together and season to taste.
Serve small slices of the salmon pastrami together with the avocado crème as amus- bouches or canapés, in salads, as carpaccio, or as a warm dish.
1. Cut the salmon into ‘sticks,’ 2 cm by 2 cm thick and 15 cm long.
2. Cure for four hours with coarse sea salt.
3. Rinse the fish under cold water and pat it dry with paper towels.
4. Toast black peppercorns and fennel seeds in a pan. Crush using pestle and mortar.
5. Roll the salmon sticks in the seasoning. Sear quickly on a smoking-hot cast iron pan.
6. Cool and wrap tightly in cling film.
7. Cut with a very sharp knife. It is easier to cut with the cling film still on—just pay extra attention to remove all the plastic before serving!
Method (Avocado Crème)
1. Peel the avocado and push through a strainer.
2. Mix all ingredients together and season to taste.
Serve small slices of the salmon pastrami together with the avocado crème as amus- bouches or canapés, in salads, as carpaccio, or as a warm dish.
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