Salmon Pastrami

1. 1

   Split fish crosswise into 2 equal pieces, and remove the bones.

2. 2

   Wash, and wipe the skin.

3. 3

   Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.

4. 4

   Place the two halves' flesh sides together.

5. 5

   Place in an enamel or glass container, and cover tightly.

6. 6

   Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.

7. 7

   Coarsely grind remaining peppercorns, coriander seeds and mustard seeds.

8. 8

   Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh.

9. 9

   The salmon can be refrigerated at this point.

10. 10

    To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.