Healthy

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.
4
1H

Ingredients

Pickled cucumbers

Method

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.

Related stories

Four pieces of red meat, such as a cut of a steak, cooked and skewered on a fork.
Healthy

Should you eat red meat?

To meat, or not to meat? DL mag dietitian and diabetes educator Dr Kate Marsh explores the research on red meat and diabetes to help you decide where meat fits into your eating plan.