Salmon Tostadas

Published by Bo Ko — 7 years ago

Blog: Cooking
Tags: Erasmus recipes

This is a fancy, healthy, and very good for small parties and gatherings. You need to start by curing the salmon in tequila one full day in advance. Sounds complicated, but this is one appetizer easy to prepare, once it has been marinated.

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So, here is what you need:

  • 46 oz salmon fish (its skin and bones need to be removed)
  • ½ cup of chopped cilantro
  • Fine-grain sea salt
  • 1 cup silver tequila
  • 6-7 large flour tortillas
  • 28 oz package cream cheese
  • 1 tsp. of minced chives
  • 24-33 small pieces of pimento
  • 24-33 half-moon slices white or red onion
  • And lemon zest for garnish

Well, let us start. It is not so complicated as it sounds, I promise. Put each salmon fillet into a nonreactive container and sprinkle both sides with cilantro and sea salt. Add up to one fourth cup tequila to each container. Seal and refrigerate for at least twenty four hours (the salmon could keep up to two weeks). When you are ready to assemble the tostadas, preheat oven to two hundred and fifty degrees. Using a two and a half inch round cookie cutter, cut cocktail-size rounds out of the large flour tortillas, about four to five 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 forty five minutes. Set aside.

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In a medium mixing bowl, combine the softened cream cheese with the minced chives. Set aside. Remove the fillets form the marinade and pat dry. Using a very sharp paring knife, cut each fillet crosswise into six to eight water-thin slices.

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Spread about one 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 prinking of lemon zest. You have to serve eight (three or four tostadas per person).

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