How to make
For this sumptuous appetizer, almost no effort is necessary and the result is always perfect.
The other important advantage of choosing to make salmon pastrami at home, is that it is far more economical than buying it ready-made.
The basic method of preparation is to mix salt and sugar.
With half of the mixture, make a base, which you can place the fresh salmon fillet on. It should be well cleaned from bones and preferably with the skin, so that too much salt isn't absorbed into it.
You also need to freeze it for 24 hours and defrost it - this is due to the fact that the salmon will not go through heat treatment and in raw fish sometimes there are parasites that cause gastrointestinal disorders. By freezing it, they are destroyed.
Place the fish skin side down and cover it tightly with the remaining mixture of salt and sugar.
The dish is wrapped in transparent household foil and stored in the refrigerator for 24 hours. A weight can be placed on top to speed up the process of separating fluids.
After this time, you can see how the salmon fillet has shrunk, dehydrated to a great extent and its color has become more intense.
In fact, the pastrami is ready to eat after being washed with cold water and dried. Spread it with olive oil and rub spices such as dill, a little fresh coriander, black pepper and maybe others of your choice, that go with the fish.
Even without the spices, the salmon pastrami honestly lacks nothing, but it's nice to experiment with different combinations of flavors.
If you prefer drier and harder pastrami, leave it in a dry, cool and ventilated place for a while longer or in the refrigerator.
If covered with olive oil, it lasts longer - about a month, but it dries very slowly and remains slightly juicy.
