This appetizer borrows a technique from Scandinavia and marries it with Mexican tequila. Serve it with malanga chips and your favorite relish.
4 salmon fillets (6 oz. each), pinbones and skin removed
1/2 cup finely shredded fresh mint leaves
3 ripe pears, peeled and cut lengthwise into 1/4-inch-thick slices
4 tbsp. tequila
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.