Salmon pastrami with yoghurt tartare and pickled cucumbers

Try something a little different this Christmas with our smoky roasted salmon served with fresh yoghurt tartare sauce and pickled cucumber.

  • 1 hr cooking
  • Serves 4
  • Print


  • 2 cups (560g) Greek yoghurt
  • ⅓ cup chopped parsley
  • ⅓ cup chopped chives
  • ⅓ cup chopped tarragon
  • ⅓ cup chopped dill
  • 2 tablespoons chopped capers
  • 1 teaspoon Tabasco sauce
  • 1 finely grated rind of lemon
  • 1 Coles Salmon Pastrami Roast
  • ½ bunch radishes, finely sliced into rounds on a mandolin
  • 1 pomegranate, seeds removed
Pickled cucumbers
  • ½ cup (125ml) apple cider vinegar
  • ¼ cup (60ml) maple syrup
  • 1 teaspoon sea salt flakes
  • 500 rams baby cucumbers, chopped coarsely
  • ½ cup chopped fresh dill


  • 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.
Pickled cucumbers
  • 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.

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