Deli Treat
with a
Twist
W
Pastrami flavorings spice up smoked salmon
PHOTOGRAPHY BY ANNE-MARIE CARUSO
hat’s in
a name?
In the
case of
Ruthie’s
Bar-B-Q
& Pizza, you might think it’s
the whole menu – but you
would be wrong. Montclair
native Ruth Perretti and her
husband, Culinary Institute of
America grad Eric Kaplan, do
serve slow-smoked barbecue
dishes and a variety of pizzas.
But they also offer sides,
salads and a variety of
barbecue-adjacent sandwich-
es. Their smoked salmon
pastrami recipe uses the
familiar brisket dish’s piquant
seasonings for a lighter,
flakier entrée that’s perfect
for spring.
SMOKED
SALMON
PASTRAMI
FROM RUTHIE’S
BAR-B-Q & PIZZA
(serves 8-10)
Brine:
3
⁄ 3
2
1
⁄ 2
1
⁄ 2
1
⁄ 2
1
⁄ 2
1
1
1
cups water
cup brown sugar
tablespoons kosher salt
teaspoon coriander seed
teaspoon mustard seed
tablespoon black peppercorns
teaspoon fennel seed
pinch red chili flake
clove
Ingredients:
1
2-2 1 ⁄ 2 pounds salmon filet,
skin and bones removed
Directions:
Combine water, sugar and salt in a small pan
and heat to dissolve sugar and salt. Lower
heat, add spices and simmer for 2-3 minutes.
Remove from heat and let brine steep for
30 minutes. Transfer mixture to bowl that can
accommodate salmon and refrigerate to 40
degrees. Place whole salmon filet in the brine,
cover with cellophane and refrigerate for 24
hours. Remove salmon from brine and pat dry.
Spice Rub Ingredients:
2 teaspoons black peppercorns
1 teaspoon dried juniper berries
1 pinch red chili flake
2 teaspoons kosher salt
2 teaspoons brown sugar
Directions:
Crush or grind black peppercorns and juniper
berries, then combine with mixed spices.
Hand-coat salmon with rub. Prepare smoker;
we recommend the Cameron stainless steel
stovetop, which heats gradually on your
stovetop using hickory chips. Smoke fish for
approximately 2 hours at about 145 degrees,
until the interior reaches 140 degrees. (For
smokeless version: Heat oven to 225 degrees,
place salmon on a wire rack over a sheet pan
and slow-cook for an hour until internal tem-
perature reaches 140.) Let salmon cool, wrap
tightly with cellophane and refrigerate. Slice
and serve on toast with a drop of Dijon may-
onnaise mixed with a touch of chopped fresh
tarragon, or in a sandwich with toasted whole
grain bread, sliced tomato and lettuce, and the
same tarragon Dijon mayo.
MONTCLAIR MAGAZINE MAY 2017
57