Pastrami-cured salmon Pastrami-cured salmon

Create your best Easter menu yet with delicious ideas inspired by recipes and flavours from around the world.


Serves 8-10


48–72 hrs (see note)



  • 2 tbs black peppercorns
  • 2 tbs whole coriander seeds
  • 1 tbs brown mustard seeds
  • 3 tsp fennel seed
  • 1 tsp chilli flakes
  • 120g fine sea salt
  • 150g brown sugar
  • 1kg whole fresh side of salmon, skinless
  • Bagel crisps or crostini, to serve (see note)

Dill crème fraîche

  • ½ cup crème fraîche
  • 2 tbs chopped dill, plus extra for garnish

Cook's note

The salmon is delicious after 48 hours but reaches peak flavour territory after 72 hours. We recommend the latter if you have enough time. To make homemade bagel crisps, slice your bagels thinly, brush with olive oil and cook in an air fryer for 4–5 minutes, or in an oven for 10 minutes, or until crisp and golden.


Place the whole spices in a small frying pan and cook for 2–3 minutes over medium heat, shaking regularly until they smell fragrant, but not burnt. Tip out and grind coarsely in an electric spice grinder or a mortar and pestle. Reserve one tablespoon of the spice mixture for serving. Mix salt and sugar into the remaining spice mixture.
Remove the salmon from its plastic tray and lay a piece of cling film in the tray. Pour ¹⁄³ of the spice/salt/sugar mixture into the bottom of the tray. Replace the salmon and cover it with the remaining mixture. Cover with a piece of cling wrap and refrigerate for 48–72 hours.
Wash the spice mix off the salmon and pat it dry with paper towel. Store the salmon in a clean container until ready to serve.
To make the dill crème fraîche, mix the crème fraîche, dill, salt flakes and pepper. Thinly slice the salmon on an angle with a sharp knife and sprinkle it with the reserved spice mixture. Serve with bagel crisps or crostini, dill crème fraîche and extra dill sprigs.

Originally published in The Costco Connection, Mar/Apr 2024. Pick up the latest copy at your local warehouse or read it online.