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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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Tartaro De Salmao Selvagem Do Alasca Com Pickles E Sorvete De Champanhe

Alaska wild salmon tartare with pickles and champagne sorbet

Tartaro De Salmao Selvagem Do Alasca Com Pickles E Sorvete De Champanhe

Alaska wild salmon tartare with pickles and champagne sorbet

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

Ingredients
  

  • 400 g smoked Alaska wild salmon Coho
  • 400 g fresh Alaska wild salmon red variety (Sockeye
  • 8 tablespoons gherkins
  • 8 tablespoons capers
  • ½ avocado
  • 4 1 bunch chives
  • ½ lime
  • 4 dl virgin olive oil
  • 16 cocktail onions
  • 16 4 pickled chillies
  • finely chopped parsley
  • 4 bunch fresh parsley
  • ½ litre champagne
  • 160 g glucose

Instructions
 

  • Line a 4 cm stainless steel mould with a slice of smoked Alaska wild salmon and fill with the salmon, gherkins, avocado and capers, chopped and dressed with olive oil and the juice of half a lime.
  • Cut a slice of gherkin and place on top a slice of cocktail onion, a slice of chilli and chopped parsley to form a mini-brochette.
  • Scald the parsley and refresh in iced water, process when almost dry and strain.
  • Dilute the glucose in the champagne and put through the sorbet machine; if you don’t have one, freeze and remove to beat every 20 minutes initially, and later more frequently, until completely frozen.
  • Turn out the timbale, surround with the parsley purée, arrange the mini-brochettes on top and serve with a quenelle or ball of the champagne sorbet.
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