Pastrami-style cured salmon on rye
- May 2019
- Serves 6
- Hands-on time 20 min, plus 2½ days curing
This pastrami-style cured salmon recipe by Georgina Hayden requires a little bit of preparation, so make sure to plan in advance. The reward is well worth the effort though and makes a wonderful get-together lunch. You’ll need a side of salmon for this recipe.
Our cumin-cured salmon is another great recipe for laid-back entertaining.
- 25.4g (4.6g saturated)
- 9.9g (8.7g sugars)
I serve this with homemade dill pickles, but if you don’t have time to make them yourself I love the Mrs Elswood brand, which is widely available.
You’ll need to start this dish nearly 3 days before you wish to eat it. Once cured, the salmon will keep covered in the fridge for up to 3 days.
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