Smoked pastrami salmon bagel w cream cheese tomato red onion capers

Step 1
Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.

Step 2
In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.

Step 3
Cover, and refrigerate salmon for 2 to 3 days.

Step 4
Scrape marinade from fish, and discard. Dry fish with paper towels.

Step 5
In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.

Step 6
Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.

Step 7
Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast