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

1. Place sugar and vinegar into a small sauce pot and warm over heat until all sugar is dissolved.
2. Once the pickling liquid is cool, place the diced daikon into the pickling liquid.
3. 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)