Salmon pastrami with strawberries marinated in rosemary and chilli

Serves 2

  • 180 g salmon fillet
  • 10 strawberries
  • 4–6 twigs of rosemary
  • Salt
  • Black pepper
  • Fennel seeds

Coriander Marinade:

  • 1 tbsp white wine vinegar
  • 3 tbsp rape seed oil
  • 1 tsp sugar cane syrup
  • Salt T
hin strips of rosemary leaves (to taste) Chilli strips (to taste)
Cut the salmon fillet into 1.5–2 cm thick strips. Grind the pepper, fennel seeds, sea salt and coriander into powder in a coffee grinder. Heat a dry frying pan on a stovetop until very hot and cook the strips of salmon for about 10–12 seconds on each side.
Sprinkle a thin layer of ground spices on a plate, dredge the strips of salmon in the spices, cover the fish with cling film and refrigerate the dredged strips of fish. Before serving cut the fish into pieces that are 1.5–2 cm thick.
Cut the strawberries into halves. Strip the rosemary stalks from leaves, leaving only a tuft at the tip. Thread the salmon and strawberry pieces alternately on the skewers. Shred some chilli and rosemary and add them to the marinade. Pour the marinade over the strawberry-salmon skewers.