Fonda San Miguel, Austin
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)
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.