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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

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Enrolado De Espargos E Salmao Selvagem Fumado

29 Jan Asparagus and Smoked Wild Salmon Roll

Posted at 17:23h in Wild Smoked Alaska Salmon by
Enrolado De Espargos E Salmao Selvagem Fumado

Asparagus and Smoked Wild Salmon Roll

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

Ingredients
  

  • 16 Supremes smoked King Wild Salmon
  • 16 Thick green asparagus spears

For the lemon thyme oil:

  • 400 ml Sunflower oil
  • 100 g Lemon thyme stalks removed
  • 8 g Salt
  • 4 g Sugar
  • a few drops of reduction of citrus juices

Instructions
 

  • Slice the wild salmon in very thin slices of approximately 4 x 4 cm
  • Remove the woody part of the asparagus, leaving the tip and 5 cm of the spear. Boil in salted water until al dente and chill in iced water.

For the oil:

  • Infuse the lemon thyme in the previously heated oil for two hours at 80º. Cook and mix in the other ingredients.
  • Wrap the asparagus spear with a slice of wild salmon, leaving the tip visible. Insert a brochette stick in the base.
  • Drizzle with the lemon thyme oil and drops of citrus juice.
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