4 six-ounce salmon filets, skin and bones removed, sliced into thin layers and then cut lengthwise into strips between 1/2- and 3/4-inch wide and as long as possible (the strips will ultimately be curled into rosettes)
1/2 cup chopped cilantro, stems and leaves (save 16 leaves for garnish)
sea salt
enough silver tequila to cover salmon

The day before you intend to serve the tostadas, put salmon strips in a nonreactive container, sprinkle with cilantro and sea salt, and cover with tequila. Cover container and refrigerate for 24 hours. Remove salmon and pat dry.


4 flour tortillas, quartered
1 cup cream cheese, softened
16 small wedges (triangles) of red onion, about 1/2 inch per side, for garnish
16 pieces of pimiento, 1/4- to 1/2-inch square, for garnish

Preheat oven to 350 degrees. On a baking sheet sprayed with cooking oil, bake tortillas until crisp and golden, about 5 to 7 minutes. Remove from oven and let cool.

To serve, spread 1 tablespoon softened cream cheese in center of each tortilla. Curl strips of salmon into rosettes and place on top of cream cheese. Put a piece of pimiento, a wedge of onion, and a cilantro leaf in center of each rosette. Serves 8.