1.Place yoghurt in a sieve lined with muslin or cheesecloth (or clean Chux cloth). Place over a bowl and refrigerate for 3-4 hours to remove excess liquid.
2.To make the tartare, combine the yoghurt, herbs, capers, Tabasco, and lemon rind in medium bowl. Refrigerate until ready to serve.
3.Preheat oven to 180°C (160°C fan-forced). Place Salmon Pastrami Roast onto a small baking paper-lined oven tray. Roast for 18-20 minutes until just cooked through. Serve with yoghurt tartare, pickled cucumbers, radishes and pomegranate seeds.
4.Whisk the vinegar, maple syrup, salt and 2 tablespoons warm water in a medium bowl. Add cucumbers and dill; set aside for 15 minutes to quickly pickle.