The best after-work drinking spots have not just happy hour drink specials, but great eats too. Mira Sushi and Izakaya in New York City’s Flatiron District happens to have both. We scored this amazing salmon crostini recipe from Mira’s chef Brian Tsao. It goes great with beer, that’s for sure. Is the crispy salmon chicharron the next chicken wing? Sure!
“You want a very dry skin, otherwise it won’t turn into chicarron,” says Tsao. His expert tip: use a flat tool with sharp edges like a chocolate or pastry spatula to scrape the flesh-side of the skin thoroughly before drying and frying.
- 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
For the pickled daikon:
- 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.
For the salmon skin chicharron:
- Preheat oven to 200°F.
- Remove all remaining meat and connective tissue from the flesh side of the skin with a bench scrapper.
- Lay scraped skin flesh side down onto a parchment paper-lined metal sheet pan.
- Dry skin in the oven for 5 minutes: this will begin the cooking process as well as prevent the skin from rolling up during frying.
- Gently place skin flat into a deep fat fryer at 350°F and cook until it no longer bubbles.
- Remove from fryer and place onto paper towel-lined sheet tray and sprinkle with salt.
- Allow to cool for 5-10 min and begin to cut into 2x2-inch squares using kitchen shears.
For the spicy salmon:
- Mince salmon meat until you get a "ground beef" consistency.
- Place meat, mayonnaise and masago into a pre-chilled bowl and mix well.
- Once mixed, place bowl into the refrigerator to keep cool.
- Decoratively place chicharron onto a platter. (Get creative by placing either a drop of mayonnaise or even a few pieces of greens underneath each piece to prevent it from moving around on the platter.)
- Place 1 teaspoon of spicy salmon on top of each chicharron, then lightly salt.
- Place 1 piece of pickled daikon halfway into spicy salmon.
- Place 1/6 teaspoon to 1/4 teaspoon of caviar next to pickled daikon.
Note: Salmon skin is available at many sushi restaurants. You should be able to purchase it very cheap, or even get it for free, as it is oftentimes discarded.
Find more awesome appetizers on Food Republic: