Contact

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

E-mail: [email protected]
Web: www.alaskaseafood.org

Follow us on Social Networks

Ikura sobre canelonis transparentes de salmão e legumes

Ikura on transparent salmon and vegetable cannelloni

Ikura sobre canelonis transparentes de salmão e legumes

Ikura on transparent salmon and vegetable cannelloni

Course Aperitif/Tapa, Main Course, Starters
Alaska Product Alaska Wild Salmon, Wild Salmon Roe (Ikura)
Servings 4

Ingredients
  

  • 800 g wild red sockeye salmon
  • 16 wild asparagus
  • 32 sheets rice paper
  • 4 handful alfalfa sprouts
  • 16 teaspoons ikura wild salmon roe
  • 4 l vegetable stock
  • 2-4 garlic sprouts
  • 4 sprig thyme
  • ½ fresh leek
  • 4 carrot
  • ½ red pepper

Instructions
 

  • Cut the salmon into small chunks. Dice all the vegetables (asparagus, carrot, pepper, leek and sprouts) and plunge into boiling water for a few minutes (they must remain al dente). Cool in a bowl of iced water and drain.
  • Soak the sheets of rice paper in a bowl of just tepid water for 2 min. and then spread on a clean dry tea towel. Cut in half and arrange a little salmon and some vegetables on the end of each sheet. Then roll up, seal with water and trim off the ends. Put to one side.
  • Add the chopped garlic sprouts and the sprig of thyme to the stock. Bring to the boil and drain. Season with salt and pepper as required.
  • Serve two cannelloni per plate. Decorate each with half a teaspoon of ikura and, just before bringing to the table, pour over the hot stock.
No Comments

Sorry, the comment form is closed at this time.