A few weeks ago we published our first Readers’ Choice Recipe: and glad to report it has been well received. The idea was Majella’s our Restaurant Editor, and the twitter poll showing the results is below so BIG #thanks to all who took part!
The winning recipe was Salmon Pastrami by Chef Dave Pigram
Salmon pastrami per 1kg of fish
Fish cure
- 100g salt
- 100g sugar
- 20g coriander seeds
- 20g fennel seed
- 1 whole orange peel
- 1 whole lemon peel
Toast the peel and seeds, pulse in a blender and cover the salmon on both sides.
Leave to cure in a fridge for 48 hours.
Remove from tray and wipe clean.
Crust
- Season one side of the salmon liberally with cracked black pepper.
- Pulse equal quantities of fennel seed and coriander seed and cover the salmon the same side as the pepper.
- Wrap tightly and refrigerate until needed.
- Remove from cling film, slice, enjoy
If you have enjoyed reading the recipe and staring at the images, we can highly recommend you follow Chef Dave Pigram on twitter.
Majella
Restaurant Openings and Reviews Editor, Majella O’Connell