Sausage of the sea: An alternative take on charcuterie
When David Burke invented salmon pastrami in 1988, the then-up-and-coming chef was just looking to create an American version of gravlax, not start a seafood movement.
But nearly three decades later, his inventive, smoked twist on salmon has not only endured, but also spawned a broader trend of seafood charcuterie, or “seacuterie,” on restaurant menus.
“It was something that was very ahead of its time,” Burke said. “I’m happy it has lasted.”
When Burke first served the dish at The River Café in Brooklyn, N.Y., it was a hit with diners and food critics alike. Inspired by a post-college stint