To make the Murray River Pastrami Spiced Salt, simply mix together the salt, coriander seed, black pepper, white pepper, mustard powder, paprika, garlic powder, onion powder and brown sugar.
To cure the salmon, mix together 3 tbsp of the spiced salt (reserve the rest for another meal) and liberally coat the salmon. Wrap tightly in cling film, place in a deep container or dish, and refrigerate for 48 hours.
For the naan, place Laucke Crusty White Bread Mix, milk, yeast, Jalna Greek Yoghurt and melted butter in the bowl of a stand mixer. Knead using a dough hook for 5-10 minutes, until smooth and elastic. Place in an oiled bowl, cover and let rest for about 1 hour in a warm place until the dough is doubled in size. Divide into 4 equal parts, roll into balls and let rest for 10 minutes. Flatten into naan shapes, brush with melted butter and bake at 220C fan forced until the surface begins to colour.
To serve, rinse cured salmon under cold water and pat dry with paper towel. Using a very sharp knife, slice the salmon thinly and arrange on 4 plates. Place a spoon full of yoghurt in the side and sprinkle the yoghurt with a little of the Murray River Pastrami Spiced Salt. Serve Laucke naan and some salad on the side.