Tequila-Cured Salmon Gravlax

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By Latina Staff | 02/21/2008 - 20:48 | 0 Comments

COURSE

Appetizer

SERVES

COUNTRY/REGION

Fusion

PREP TIME

0:15

DESCRIPTION:

This appetizer borrows a technique from Scandinavia and marries it with Mexican tequila. Serve it with malanga chips and your favorite relish.

INGREDIENTS:

4 salmon fillets (6 oz. each), pinbones and skin removed
Kosher salt
1/2 cup finely shredded fresh mint leaves
3 ripe pears, peeled and cut lengthwise into 1/4-inch-thick slices
4 tbsp. tequila

PREPARATION:

1. Place each fillet on a separate piece of plastic wrap. Lightly salt each fillet, and cover with light blanket of mint and then a layer of pear slices. Sprinkle 1 tablespoon tequila over each fillet and wrap tightly in plastic wrap so that liquid can't escape. Place on a platter and refrigerate overnight.

2. Just before serving, discard pear and mint, and brush salt from each piece of salmon. Slice salmon thinly.

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