Spicy Gravlax with Mango Salsa

Serves: 8 to 10 as an appetizer

1/2 pound salmon filet, skin on
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup finely minced fresh ginger
4 cloves garlic, finely minced
Grated zest of 1 lime
1/4 cup Vodka
2 tablespoons fish sauce
2 tablespoons Thai chile sauce
1 tablespoon sugar
1 tablespoon salt
2 ounces cream cheese
30 water crackers

Mango Salsa

Advance Preparation (3 days before serving)

Remove all bones from the salmon. Combine the mint, basil, ginger, garlic, lime zest, vodka, fish sauce, chile sauce, sugar, and salt. Place the salmon and marinade in a small plastic food bag. Seal airtight and place on a tray. Fill an 8-quart pot with cold water and place the pot on top of the salmon. Refrigerate for 3 days, turning salmon over each day. The ready-to-eat gravlax can be stored, uncut, in the refrigerator for up to 1 week.

Up to 4 hours prior to serving the appetizer, scape most of the marinade off the salmon. Very thinly slice the salmon, keeping the blade wet so the fish does not tear and angling the knife so that no skin is included in each slice. Wrap the slices in airtight plastic wrap and refrigerate.

Last Minute Preparation

Spread a very thin layer of cream cheese across each water cracker. Top each water cracker with a slice of gravlax, then top with a little Mango Salsa. Serve within 30 minutes.

Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison