Grappa-Cured Salmon with Crushed Grapefruit Crostini

1. 1

   Twenty-four hours in advance, stir together in a bowl salt, sugar, thyme, black pepper and red pepper flakes until well blended.

2. 2

   Place salmon skin-side down in a baking dish and cover with 1/2 the salt mixture.

3. 3

   Pour the grappa down the center of the fish.

4. 4

   Add remaining salt mixture over fish and cover the entire dish with plastic wrap.

5. 5

   Refrigerate for 24 hours.

6. 6

   Remove fish from refrigerator and rinse salmon under cold water to remove salt, then pat dry.

7. 7

   Remove seeds from the grapefruit.

8. 8

   Chop roughly and place grapefruit pieces and skin into blender with 4 tbsp.

9. 9

   of sugar, 2 tbsp.

10. 10

    of salt and extra-virgin olive oil.

11. 11

    Blend until smooth and set aside.

12. 12

    Using a sharp slicing knife, slice cured salmon on bias into 1-inch wide paper-thin slices and place like carpaccio among 4 plates.

13. 13

    Place 1 tsp.

14. 14

    grapefruit mixture over each piece of toasted ficelle and place 3 on each plate.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.