Spicy Salmon Skin Crostini
- 1 cup granulated sugar
- 1 cup Korean brown rice vinegar or white vinegar
- 1 cup daikon radish, medium dice
- salmon skin from a salmon measuring 12-13 inches long by 2-3 inches wide (see note)
- 10 ounces raw salmon meat
- 6 tablespoons mayonnaise
- 4 tablespoons masago
- 2 - 3 tablespoons caviar, lumpfish
- 1/2 teaspoon nori powder
- Place sugar and vinegar into a small sauce pot and warm over heat until all sugar is dissolved.
- Once the pickling liquid is cool, place the diced daikon into the pickling liquid.
- Allow daikon to sit in pickling liquid for 24 hours.
sugar, brown rice vinegar, daikon radish, salmon skin, salmon meat, mayonnaise, nori powder
Taken from www.foodrepublic.com/recipes/spicy-salmon-skin-crostini-recipe/ (may not work)