Chatter and Mash
Chatter and Mash is a foodie blog where Lisa and Christina share what they believe are "good eats" and discuss food pop culture. We'll post pictures of what looks good, what we've eaten, and chat about food related tv shows.
-
Kasey’s Citrus-cured Salmon Lavash Crisps
Makes 16-20 bite-sized servingsFOR THE SALMON
3/4 pound salmon
4 heaping tablespoons kosher salt
1/2 tablespoon sugar
1 1/2 teaspoons pink grapefruit zestFOR THE CRISPS
1-2 large pieces soft lavash (found at specialty and Middle Eastern stores)
extra virgin olive oil
1 lemon, sliced into paper thin rounds1. Combine salt and sugar in a small bowl. Place salmon in a ceramic or glass baking dish. Generously rub salmon with salt and sugar mix on both sides. Sprinkle evenly with grapefruit zest.
2. Tightly wrap dish with plastic wrap and let salmon cure in the refrigerator for 3 days.
3. Preheat oven to 375°F. Place one (or two, side-by-side, depending on how large the pieces are) piece of lavash on a baking sheet and use a silicone brush to cover with olive oil evenly.
4. Place baking sheet in oven and bake lavash until it becomes lightly golden and crisp (about 8 minutes). Watch closely. Remove from oven and let cool before dividing into bite-sized pieces.
5. Place salmon on cutting board and use a sharp knife to slice it into very thin strips. Cut strips into 2-inch long pieces and remove any bones.
6. Next, cut each paper thin lemon round into quarters.
7. To serve, fold a salmon strip in half and place it on a piece of lavash. Top with the quartered slices of lemon. Continue with the remaining pieces of fish and lavash. Arrange pieces on a rustic serving platter.(via ModCloth Blog)
