- Recipe created by FabFood on Dec 27, 2007
- Permalink: http://sheknows.com/recipes/tequila-cured-salmon-tostadas
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- 4 salmon filets(6-ounce each), skin and bones removed
- 1/2 cup chopped cilantro
- fine-grain sea salt
- 1 cup silver tequila
- 6 to 7 large flour tortillas
- 2 packages (8-ounces each) cream cheese, softened
- 1 teaspoon minced chives
- 24 to 32 small pieces of pimento
- 24 to 32 thin half-moon slices white or red onion (about one-quarter of a medium onion)
- lemon zest for garnish (optional)
- Serves 8 (3 to 4 tostadas per person)
- Put each salmon fillet into a nonreactive container; sprinkle both sides with cilantro and sea salt. Add up to 1/4 cup tequila to each container. Seal and refrigerate for at least 24 hours. (The salmon will keep for up to two weeks.)
- When ready to assemble the tostadas, preheat oven to 250 F. Using a 2-1/2 inch round cookie cutter, cut cocktail-size rounds out of the large flour tortillas, about 4 to 5 rounds per tortilla. Spray a baking sheet with nonstick cooking spray and place the rounds on the baking sheet. Bake in preheated oven until crisp and golden, about 45 minutes. Set aside.
- In a medium mixing bowl, combine the softened cream cheese with the minced chives. Set aside.
- Remove the fillets from the marinade and pat dry. Using a very sharp paring knife, cut each fillet crosswise into 6 to 8 wafer-thin slices.
- Spread about 1 tablespoon of the cream cheese mixture on each tostada. Curl the strips of salmon into rosettes and gently stuff a piece of pimento into the center of each rosette. Place a rosette into the center of each tortilla round and garnish with a half-moon slice of onion and a sprinkling of lemon zest.