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
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Ingredients
- 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
Method
- 1Place 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.
- 2To make the tartare, combine the yoghurt, herbs, capers, Tabasco, and lemon rind in medium bowl. Refrigerate until ready to serve.
- 3Preheat 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
- 4Whisk 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.