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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

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

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Tapa De Salmao Selvagem Do Alasca Fumado Com Sopa De Tomate E Gelado De Mozzarella

Smoked Alaska wild Coho salmon with tomato soup and mozzarella ice-cream

Tapa De Salmao Selvagem Do Alasca Fumado Com Sopa De Tomate E Gelado De Mozzarella

Smoked Alaska wild Coho salmon with tomato soup and mozzarella ice-cream

Course Aperitif/Tapa, Starters
Alaska Product Smoked Wild Salmon
Servings 4

Ingredients
  

  • 400 g smoked Alaska wild salmon silver variety (Coho)
  • 2000 g ripe vine tomatoes
  • 8 gelatine leaves
  • 16 fresh oregano leaves
  • 300 g cream
  • 100 g milk
  • 200 g mozzarella
  • anchovy salt
  • Hojiblanca extra virgin olive oil
  • black pepper crystals

Instructions
 

  • Cut the Alaska wild salmon into sticks of 2 cm, mash the tomatoes, strain the pulp and pass it through muslin to obtain tomato juice.
  • Dilute one gelatine leaf per ¼ litre of tomato juice and season.
  • Mix the milk, cream and mozzarella, thin by heating, season and freeze for processing later.
  • Assemble the salmon sticks in the shape of a tower, place a ball of the mozzarella ice-cream on top, drizzle with olive oil, a fresh oregano leaf, the black pepper crystals and the tomato juice.
  • Sprinkle with anchovy salt (if you can’t find any, mash an anchovy with a tablespoon of sea salt and leave to dry) and pepper crystals, which are made by mixing 2 tablespoons of sugar and one of water in a frying pan over a low heat until you get a transparent caramel. Spread in a very thin layer on greaseproof paper and sprinkle with black pepper.
  • Leave to cool and then break up by hand into small crystals.
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