Grappa-Cured Salmon With Crushed Grapefruit Crostini

Recipe Ingredients

1/2 cup	118ml	Kosher salt - plus
2 tablespoons	30ml	Kosher salt - for grapefruit
1/2 cup	99g / 3.5oz	Sugar - plus
4 tablespoons	60ml	Sugar - for grapefruit
2 tablespoons	30ml	Dry thyme leaves
2 tablespoons	30ml	Freshly-ground black pepper
1 tablespoon	15ml	Crushed red pepper flakes
1		Tail piece of fresh salmon - (10 to 12 oz) - skin on, and
		Bones removed
2 oz	56g	Grappa
1/2 oz	14g	Grapefruit (small)
1/4 cup	59ml	Extra-virgin olive oil
12		Ficelle, 1/4" thick - lightly toasted in
		Oven

Recipe Instructions

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 4 plates. Place 1 teaspoon grapefruit mixture over each piece of toasted ficelle and place 3 on each plate. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5633) - from the TV FOOD NETWORK

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