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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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Biquinis De Salmao Selvagem Do Alasca E Mozzarella Em Tartufo

Bikinis of Alaska Wild Salmon and Mozzarella with Truffle

Biquinis De Salmao Selvagem Do Alasca E Mozzarella Em Tartufo

Bikinis of Alaska Wild Salmon and Mozzarella with Truffle

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

Ingredients
  

  • 32 Slices of bread crusts removed
  • 400 g Butter
  • Supreme of Wild Coho Salmon
  • 600 g Buffalo mozzarella
  • 400 ml Truffle oil
  • 12 g Salt
  • 100 g Black truffle cleaned and finely chopped

Instructions
 

  • Use a food slicer to cut 8 thin slices of wild salmon, previously frozen, the same size as the bread. Season.
  • Sear the salmon very quickly on the griddle on one side only.
  • Slice the mozzarella.
  • On a slice of bread, lay 2 slices of salmon, 1 slice of mozzarella, the chopped truffle and a drizzle of truffle oil, and finish with another slice of bread to make a sandwich. Cut into 4 quarters.
  • Spread the outer sides of the bread with butter and sear on the griddle like a toasted sandwich.
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