How to make
Carefully clean the bones of the salmon fillet with tweezers. Wash and dry them well.
Mix the salt with the sugar, vodka and spices for the pastrami and orange peel. Stir.
At the bottom of a form in the shape of a fish fillet, put a layer of the mixture. Lay the salmon skin side down and cover it with the remaining salt and sugar, by pressing it well to form a thick layer.
Close the container or cover it with plastic wrap and refrigerate it for 36 hours. For very thick fillets, it may take up to 40-48 hours.
After those hours have passed and the fish has marinated, the fish hardens and dries. It is then ready for consumption in the form of homemade fish pastrami.
It is cut into thin pieces and added to various bites - with caviar, cream cheese, etc. It can also be used in salads and sandwiches, as well as for a stand-alone appetizer sprinkled with olive oil.
To store your homemade salmon pastrami for longer, cover it with olive oil and refrigerate it in a tightly closed container.
A great suggestion for a holiday appetizer!
Enjoy!
Important note: Before you start preparing the homemade salmon pastrami, freeze the fish for 24 hours and then defrost it. This kills all possible bacteria and parasites on raw fish when it is consumed without heat treatment, as it is in this case.
