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Sugar-cured salmon pastrami

Sugar cured salmon pastrami

Sugar-cured salmon pastrami
with baby leaf salad

Serves 6

Recipe by Jonathan Moldan

400g salmon – cut into 4 x 100g strips

Salmon cure:
3 tbsp golden brown sugar
2 Tbs coarse salt
1 tsp white mustard seeds
1 tsp crushed coriander seeds
1 tsp cracked black pepper

For the Dressing:
3 tsp Dijon mustard
Pinch of salt
1tsp sugar
Juice of 1 lemon
3 glugs of olive oil

Dressing ingredients all mixed together until combined

Salad:
1/2 cucumber cut into ribbons
2 carrots – cut into match stick
10 baby tomatoes – cut into quarters
5 radishes – thinly sliced
1 spring onion – chopped finely
Handful of baby leaves

Cut the salmon into equal strips.
Mix all the cured ingredients in a bowl
Roll the salmon strips in the cure and set aside for 10 minutes, letting the flavours absorb.
Dust off a bit of the cured but not all.
Heat a pan with a little olive oil.
Sear the salmon on all sides and set aside
Assemble the salad ingredients onto a plate or bowl.
Break the salmon onto the salad and drizzle with the dressing

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