Pastrami Salmon Flatbread with herbs, whole grain mustard, capers, and sieved egg
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Credit: Ted Polfelt CEC,CCA,AAC, Jefferson Street Management Group Executive Chef, Al Pollard Culinary Institute Culinary Instructor
Ingredients
Pastrami Salmon
1.5 pounds salmon, skin off, trimmed to desired shape
Cure:
3 ounces sugar
2 ounces kosher salt
Zest of 1 lemon
Rub:
4 ounces molasses, warm
1 teaspoon coriander
½ teaspoon celery seed
6 tablespoon smoked paprika
2 tablespoon black pepper
1 teaspoon kosher salt
Pastrami Salmon Flatbread with herbs, whole grain mustard, capers, and sieved egg
4 ounces thinly sliced pastrami salmon
1 hardboiled egg, pushed through a sieve
1 ounces capers
1 tablespoon whole grain mustard
2 tablespoon parsley leaves
2 tablespoon chives, cut 1 inch
1 tablespoon tarragon leaves
1 tablespoon mint leaves
1 teaspoon thyme leaves
4 ounces lean dough (any kind of pizza dough)
3 ounces extra virgin olive oil
Salt and pepper to taste
Instructions
Pastrami Salmon:
1. Mix all of the ingredients for the cure and apply evenly over the salmon. Vacuum Seal and cure for 24 hours. Remove, rinse, and pat dry.
2. Combine all of the spices, except the molasses, for the rub.
3. On a roasting rack, brush the cured salmon with the warm molasses until coated, flip and rotate to cover fully. Continue to apply until out of molasses.
4. Apply and slightly press rub onto the salmon to cover fully. Cover in plastic wrap and reserve for later use.
Note: For thin slices, it may be easier to partially freeze before slicing.
Pastrami Salmon Flatbread with herbs, whole grain mustard, capers, and sieved egg:
1. Roll or stretch the dough out to the desired. Rub with 2 oz. of EVO and season with salt and pepper.
2. Lay dough on a grill and allow to cook on both sides. It will tell you when it is ready to move. If it is sticking, cook it longer. When the dough is done, remove it from grill and begin assembling the flatbread.
3. Start by rubbing on the whole grain mustard as a sauce base.
4. Combine all of the whole herbs and sprinkle, like cheese on a pizza.
5. Lay on thin slices of salmon randomly. Then apply capers and sieved egg.
6. Finish with a drizzle of 1 ounce of extra virgin olive oil and season.
7. Serve whole or cut into pieces. Great as a passed hors d’oeuvre or a starter.
For more flavorful inspiration visit: www.McCormickforChefs.com
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