Regal Pastrami Salad
Well as I mentioned in my last newsletter when I was falling in love with Nicolas, the Champagne that is, I am having a big party. I am not sure why I am having it but I like to complicate life and I like to party so I am just going to go for it.
I would be happy to serve hot dogs and champagne but I know my guests expect something impressive. I put my thinking cap on and realised I can pick and choose the best products for my own party. I had Markus Gerlich from New Zealand King Salmon on my show and we all loved the Regal Salmon Pastrami. I was tempted to stab Sean Connolly in the hand as he speared the last morsel but I thought those hands might be insured so I left them alone. Instead I have managed to secure some of this sterling product for my do.
So my guests are going to be spoilt with Salmon raised in the pristine waters of New Zealand’s Marlborough Sounds. It is cold smoked then coated with a classic New York styled pastrami crust of three cracked peppers and thinly sliced. I am serving it on its own with little coloured toothpicks, (so 80’s) or as a salad.
When we tried the salmon on the show I was convinced it had been liberally splashed with olive oil, but in fact there is so much omega-3 in the salmon it simply oozes out. So at my party, dish No 1 is the Salmon Pastrami, I will update you as the menu evolves. If anyone has any good ideas for other great dishes let me know.
If you want to get your hands on the good stuff visit most Ritchie’s IGA’s or Christies Seafood’s at the Sydney Fish Market.
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