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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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Copo De Caviar E Fumado De Salmão Selvagem Do Alasca

Alaska Wild Chum Salmon Caviar, Crodino and Smoked Alaska Wild King Salmon

Copo De Caviar E Fumado De Salmão Selvagem Do Alasca

Alaska Wild Chum Salmon Caviar, Crodino and Smoked Alaska Wild King Salmon

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

Ingredients
  

  • 4 Crodino aperitif
  • 16 sheets of gelatine
  • 240 gr. Alaska Wild Chum Salmon Caviar
  • 200 gr.Smoked Alaska Wild King Salmon
  • 80 gr. Balsamic vinegar
  • 80 gr. extra virgin olive oil
  • 200 gr. ground dried capers

Instructions
 

  • Heat the Crodino and add the gelatine sheets
  • Refrigerate to gel, then whip the gelatine using a mixer. In a Martini glass, add in sequence: oil, balsamic vinegar, Alaska Wild Chum Salmon Caviar, Crodino, ground capers and a julienne of Smoked Alaska Wild King Salmon.
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