Salmon Pastrami with a Spiced Crust

Check the salmon fillet (700 g): remove pin bones, pat dry, and make sure the fish was deep-frozen for at least 7 days at -20 °C or sold as safe for raw use. This matters because the recipe is not heat-treated.

Mix table salt (21 g), erythritol (14 g), mustard powder (3 g), garlic powder (2 g), and part of the black pepper (1.5 g). Rub the salmon with the mixture, cover, add a light weight, and refrigerate for 12-20 hours depending on thickness: up to 22 mm needs 10-12 hours, while 29-35 mm needs 16-20 hours.

Scrape off the cure with a spoon or rinse the fillet under cold water for 5-10 seconds if you want a milder taste. Pat completely dry, place on a rack, and leave uncovered in the refrigerator for 2-3 hours until the surface turns matte.

Toast coriander (8 g) and the remaining black pepper (6 g) in a dry pan for 60-90 seconds, cool, and crush coarsely. Mix with smoked paprika (6 g), sweet paprika (4 g), erythritol (5 g), table salt (2 g), chili pepper (1 g), and lemon zest (2 g).

Brush the salmon with a thin film of olive oil (7 g) if the spices do not cling well. Press the spice mix evenly into the fillet, place in a loosely covered container, and chill for 4-6 hours to set the crust.

Slice the salmon into thin 2-3 mm pieces with a long sharp knife. Let the slices sit at room temperature for 2-3 minutes before serving so the fat softens and the aroma opens.