Vodka Cured Salmon Pastrami – Beet, Napa Cabbage, Apple, Daikon, Creme Fraiche, Pumpernickel | The Pickled Tongue & Foss Family Chronicles

Vodka Cured Salmon Pastrami – Beet, Napa Cabbage, Apple, Daikon, Creme Fraiche, Pumpernickel

David Burke at one time actually patented his salmon pastrami. To my understanding however, the patent was removed as it proved too difficult to police the use. To be honest, this was the first time I prepared salmon pastrami and do feel a small sense of guilt using a preparation so easily tied to another Chef. I did not use a recipe for this and I take some pride back for this. I also thought of other ways to which we could refer to it, but considering the nature of the accompanying ingredients, pastrami just made the most sense. Whole sides of Scottish salmon are cured with salt, sugar and spices. For our preparation, it is also drizzled with vodka. It marinates for about 3 days and then is washed, dried, and brushed with a glaze made from molasses, bay leaf, mustard seeds, caraway seeds, coriander seeds and paprika. It is then refrigerated again overnight. To order it is sliced very thin and any blood line is removed.
The accompanying ingredients all speak to Russia. The red and golden beets are prepared in the style of a cold borscht. In this case, the purees are seasoned with apple cider vinegar.
Napa cabbage, daikon radish, carrots and apples are finely julienned and marinated with apple cider vinegar, mustard seeds, honey, and spices. As it sits, it slowly denatures and becomes like cole slaw.
The beet ‘borscht’ serves as the sauce for the plate. Adisc of pumpernickel toast is placed in a ring mold and the cabbage/carrot/daikon/apple ‘slaw’ is filed into the center. The ring is removed and the shaved salmon is wrapped around. A dollop of crème fraiche is spooned over the top and garnished with crispy yellow beets and peppercress.

This entry was posted on Wednesday, December 24th, 2008 at 8:20 pm and is filed under All Posts and tagged with salmon pastrami. You can follow any responses to this entry through the RSS 2.0 feed.

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The Pickled Tongue & Foss Family Chronicles

Vodka Cured Salmon Pastrami – Beet, Napa Cabbage, Apple, Daikon, Creme Fraiche, Pumpernickel

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