Contact

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: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

Follow us on Social Networks

Lenço de espuma de Salmão Selvagem Real do Alasca fumado com Caviar de Salmão Selvagem

Canape of smoked Alaska Wild King Salmon foam with Wild Salmon Caviar

Lenço de espuma de Salmão Selvagem Real do Alasca fumado com Caviar de Salmão Selvagem

Canape of smoked Alaska Wild King Salmon foam with Wild Salmon Caviar

Course Aperitif/Tapa, Starters
Alaska Product Smoked Wild Salmon, Wild Salmon Roe (Ikura)
Servings 4

Ingredients
  

  • 4 slice Bimbo bread
  • 800 g Wild Salmon caviar
  • 400 g smoked Coho Salmon
  • l water
  • 12 leaves of gelatine

Instructions
 

  • Process the shredded Wild Salmon with water, add the gelatine, already softened, strain and put into a siphon flask. Charge and reserve.
  • Preparing the bread shell: First put the slice of bread in the freezer.
  • When it is frozen, cut it very fine in the meat slicer; put into a steel mould and toast in the oven at 180º for 4 minutes. Reserve.
No Comments

Sorry, the comment form is closed at this time.