Pastrami-cured Hot-smoked NZ Salmon on Buckwheat Beetroot Crepes

Ingredients

Pastrami-cured Hot-smoked Salmon

  • 3 tsp garlic powder 
  • 3 tsp ground coriander 
  • 2 Tbsp smoked paprika 
  • 4 Tbsp brown sugar 
  • 5 Tbsp whole black peppercorns 
  • ¾ cup sea salt 
  • 1 salmon fillet 150gm 
  • 1 cup hickory wood chips, soaked in water for 30 minutes

Crepes

  • 1 cup buckwheat flour 
  • 1 medium beetroot, grated 
  • 1 egg 
  • 1 cup almond milk 
  • 1 pinch salt coconut oil, for frying

Salad

  • 1 avocado
  • ½ cup rocket
  • 1 lemon



Method

Pastrami-cured Hot-smoked Salmon

In a mortar and pestle add garlic powder, coriander, paprika, sugar, peppercorns and sea salt. Grind into a smooth powder. This is your cure.

Place salmon fillet in a plastic container then rub in curing mix, ensuring salmon is completely covered. Place in fridge and let cure for at least 6 hours. Clean off the curing salt.

To hot-smoke the salmon, strain soaked wood chips and place them in the base of the smoker. Place salmon on the rack above. Turn smoker onto high heat for about 6 minutes until it begins smoking, then turn the heat down to low and smoke for a further 30 minutes. Finally, turn the heat off and let salmon rest for 3 minutes before serving.

Crepes

Combine flour, beetroot, egg, almond milk and salt.

Heat coconut oil in a small skillet over medium heat. Pour enough mixture into the pan to cover in a thin layer and then cook crepes on each side for approximately 1 minute. Repeat with remaining batter.

Salad

Mix all together in a bowl, dress with lemon juice.

 

Mash avocado with lemon and salt. Spread a little avocado on to each crepe with some Salmon, maybe pomegranate and rocket. Roll up and enjoy! Serve with Rocket salad on the side.