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]

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Alaska Wild Salmon tartare with roe

Alaska Wild Salmon tartare with roe

Course Aperitif/Tapa, Starters
Alaska Product Sockeye Salmon
Servings 4


  • 960 g fillet of Wild Sockeye Salmon
  • 40 g capers
  • 16 quail's eggs
  • 40 g gherkins in vinegar
  • 80 ml lemon juice
  • white pepper and salt
  • 20 g Dijon mustard
  • 200 ml virgin olive oil
  • 20 g chopped chives
  • Wild Salmon roe


  • Cut the salmon, cleaned and skinned, into dice of about 0.5 cm.
  • Chop the capers, gherkins and chives in brunoise.
  • Poach the quail’s eggs.
  • Mix the ingredients with the Wild Salmon.
  • Make a vinaigrette with salt, pepper, oil, mustard and chives. Mix all the tartare together and prepare for serving.
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