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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<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

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Salmao Selvagem Do Alasca Com Miscaros Em Whisky

Alaska Wild Salmon with Ceps and Whisky

Salmao Selvagem Do Alasca Com Miscaros Em Whisky

Alaska Wild Salmon with Ceps and Whisky

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

Ingredients
  

  • 400 g Supreme of smoked wild Alaska King salmon
  • 16 Button ceps
  • 800 ml Sunflower oil
  • 20 Cloves garlic
  • Salt
  • 400 ml Malt whisky
  • 8 g Finely chopped parsley
  • 8 g Sugar
  • 8 g Chives
  • 160 g English whisky cream

Instructions
 

  • Shape the salmon into a block and freeze.
  • Blanch the ceps in boiling water, drain and confit them in the oil with the garlic at 100º for 30 minutes.
  • To make the vinaigrette, mix the oil from the cep confit with a teaspoon of whisky, the salt, sugar and finely chopped parsley.
  • Cut the previously frozen salmon into very thin slices and arrange on the plate to form a square.
  • Slice the ceps very thinly and place over the salmon. Dress with the vinaigrette.
  • Drizzle a ribbon of whisky cream around the salmon.
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