Smoked Pastrami Salmon Delight

1. Prepare the Salmon (3 Days Before Serving)
Place the salmon, skin-side down, in a rimmed dish. In a separate bowl, combine the coarse sea salt and light brown sugar, and set aside.

2. Toast the Spices
In a small dry frying pan over medium heat, fry the coriander seeds, ground coriander, caraway seeds, and black peppercorns for 2-3 minutes until fragrant. Transfer to a spice grinder or small food processor, add the bay leaf, and blitz until finely ground.

3. Mix the Spice Rub
Stir the ground spice mixture into the salt and sugar blend. Pat this spiced salt mixture all over the salmon, ensuring it’s well packed onto the flesh. Wrap the salmon tightly in cling film, then place a plate or board on top, weighted down with something heavy like cans. Chill for 48 hours.

4. Prepare the Glaze
In a small pan, heat the sweet smoked paprika, cayenne pepper, and black treacle until loosened. Remove from heat and let it cool slightly until just warm.

5. Rinse and Coat the Salmon
After 48 hours, brush off the excess salt from the salmon and rinse it under cold running water. Pat dry with kitchen paper and transfer to a clean dish. Generously brush the warm treacle mixture over the salmon, repeating until well coated. Wrap in a fresh sheet of cling film and chill for another 24 hours.

6. Slice and Serve
When ready to serve, place the salmon on a board and slice thinly with a sharp knife, avoiding the skin. Serve with soft cheese, rye bread or bagels, dill pickles, and chopped dill for guests to enjoy.