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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

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Gaspacho Verde Con Algas E Ikura

24 Jan Green gazpacho with seaweed and Ikura

Posted at 18:56h in Sockeye Salmon by
Gaspacho Verde Con Algas E Ikura

Green gazpacho with seaweed and Ikura

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Course Starters
Alaska Product Sockeye Salmon
Servings 4

Ingredients
  

  • 4 Trocadero lettuce
  • 200 g Tosaka seaweed leaves
  • 4 bunch watercress
  • 800 g green Raf tomatoes
  • 400 g extra virgin olive oil
  • 400 g water
  • 80 ml sherry vinegar
  • salt
  • 200 g Ikura

Instructions
 

  • Clean all the vegetables well, put in a food processor and blend with the oil, vinegar and a little water, seasoning to taste, then press through a fine sieve.
  • Serve the gazpacho in a small shot glass decorated with the Ikura eggs.
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