Pastrami & Salmon BLT


Salmon and pastrami make for an unexpected combination, but trust us when we say it works!  Created by Winery Chef Jamie Prouten, this pastrami and salmon sandwich works great hot or cold - perfect for those summer days!


For Pastrami Spice Blend
2 Tbsp coriander seed
2 tsp yellow mustard seed
1 tsp whole all spice
1 tsp pink peppercorn
3 Tbsp black peppercorn
1 tsp smoked paprika
2 Tbsp brown sugar
2 Tbsp kosher salt

For Horseradish Aioli
2 egg yolks
2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp prepared horseradish
1 lemon, juiced
2 tsp salt

 For B.L.T. 
4 each 6 oz. salmon fillets 
4 Tbsp pastrami spice blend
8 slices marbled rye or pumpernickel bread, thick cut
8 Tbsp horseradish aioli
2 each heirloom tomato
2 oz arugula
14 strips black-peppered bacon, cooked

For Pastrami Spice Blend:
Place the coriander seed, mustard seed, all spice, and both kinds of peppercorns in a spice grinder and grind to a medium-coarse consistency.  Add all ground spices into a bowl with the paprika, brown sugar and salt and mix throughly.

Season each salmon fillet (front and back) with about 2 tablespoons of the pastrami spice blend each.  Brush grill with oil, or use non-stick cooking spray to make sure fish does not stick, and place fillets on grill.  When cooked to desired doneness, remove from grill and let them rest as you build the rest of the sandwich.

For Aioli:
Combine egg yolks, garlic, and lemon juice in a food processor.  Turn on food processor and whilst running, add Round Pond Italian Varietal Extra Virgin Olive Oil in a low, constant stream until fully incorporated.  Finally, add the horseradish and salt.

Spread about a tablespoon of aioli on each slice of bread and a couple slices of tomato, followed by 3 strips of bacon, and a handful of arugula.  Top with the grilled salmon.  Place the other slice of bread on top, slice in half and enjoy! 

Serves 4


Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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