- Course: Appetizer, Hors D'oeuvre
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
Can be made ahead of time.
After my stay in Norway, I experimented with gravlax recipes and developed this spicier version, which I named after the American delicatessen favorite.
1. Place salmon on a platter. Combine salt and sugar. Mix well, and coat both sides of salmon with salt mixture.
2. Combine coriander, parsley, and shallots in a food processor and purée. Coat both sides of salmon with purée.
3. Refrigerate salmon for 2 to 3 days.
4. Scrape marinade from fish and discard. Dry fish with paper towels.
5. Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute. Allow molasses mixture to cool and, using a brush, paint fish on both sides with molasses mixture.
6. Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.
To Serve: Cut Pastrami Salmon into thin slices on the bias, or diagonally, and serve with mustard oil, rye toast, and (if you wish) To Serve: Cut Pastrami Salmon into thin slices on the bias, or diagonally, and serve with mustard oil, rye toast, and (if you wish) Potato Pancakes . .
This recipe serves 10. Nutritional information is based on using 2 lbs of salmon, but does not include Mustard oil, Rye toast, or Potato Pancakes. For nutritional information on Potato Pancakes, please follow the link above.