Tequila Cured Salmon Tostadas
- 4, 6oz salmon fillets, use wild Pacific if at all possible
- 1/2 cup chopped cilantro
- 1 cup silver tequila
- 6-7 large flour tortillas
- 2, 8oz packages of cream cheese, softened
- 1 tsp minced chives
- 2 Tbsp pimentos, for garnish
- 1 medium red onion, sliced in thin 1/2 moons, for garnish
- 1 lemon, zested for garnish
- salt
Put each salmon fillet into a non-reactive container. sprinkle both sides of the fish with salt and cilantro. Add up to 1/4 cup of tequila to each container. Seal and refrigerate for at least 24 hours. The fish will keep up to 2 weeks. When ready to assemble, pre-heat oven to 250 degrees. Using a 2/12 inch cookie cutter, cut about 4-5 small rounds out of each large tortilla. Place on a lightly oiled cookie sheet and bake until golden brown, about 45 minutes. While the tostadas are cooking, mix softened cream cheese with chives and set aside.
Remove salmon from the cure and pat dry. Using a VERY sharp knife, cut each fillet into 6-8 wafer-thin slices. Spread about 1 Tbsp of the cream cheese mixture to each tostada shell. Roll the salmon strips into rosettes and place a small bit of pimentos into the center of each. Place rosetts onto the cream cheese and garnish with onion slices and lemon zest. Great starter or light meal.