Grappa Cured Salmon With Crushed Grapefruit Crostini
ready in: over 5 hrs
recipe id: 68994
1/2 cup kosher salt, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons kosher salt -- for grapefruit
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
4 tablespoons sugar -- for grapefruit
2 tablespoons dry thyme leaves
2 tablespoons freshly ground black pepper
1 tablespoon crushed red pepper flakes
1 tail piece fresh salmon (10- to 12-oz size), skin on, bones removed
2 ounces grappa
1/2 small grapefruit
1/4 cup extra-virgin olive oil
12 slices ficelle (1/4" thick), lightly toasted in oven
Twenty-four hours in advance stir together in a bowl salt, sugar, thyme, black pepper and red pepper flakes until well blended. Place salmon skin-side down in a baking dish and cover with 1/2 the salt mixture. Pour the grappa down the center of the fish. Add remaining salt mixture over fish and cover the entire dish with plastic wrap. Refrigerate for 24 hours.
Remove fish from refrigerator and rinse salmon under cold water to remove salt, then pat dry.
Remove seeds from the grapefruit. Chop roughly and place grapefruit pieces and skin into blender with 4 tablespoons of sugar, 2 tablespoons of salt and extra-virgin olive oil. Blend until smooth and set aside.
Using a sharp slicing knife, slice cured salmon on bias into 1-inch wide paper-thin slices and place like carpaccio among serving plates. Place 1 teaspoon grapefruit mixture over each piece of toasted ficelle and place 3 on each plate. Serve immediately.
nutritionNutritional data has not been calculated yet.
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