25 May Canelón de salmón rojo salvaje de Alaska ahumado relleno de ensaladilla rusa y caviar de wasabi

En esta receta, el salmón rojo salvaje de Alaska ahumado se transforma en un delicado canelón relleno de ensaladilla rusa, acompañado de salsas suaves y un toque picante de caviar de wasabi, resaltando la creatividad y el sabor refinado del plato.

Smoked Wild Alaska Sockeye Salmon Cannelloni Filled with Russian Salad and Wasabi Caviar

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Course Main Course

Alaska Product Smoked Wild Salmon

Servings 4 personas

Ingredients

  

For the cannelloni

• 400 g smoked wild Alaska sockeye salmon

For the Russian salad

• 300 g peeled and cooked carrots
• 300 g peeled and cooked potatoes
• 50 g chopped capers
• 2 cans of tuna
• 40 g chopped olives

For the mayonnaise

• 2 eggs
• 200 ml sunflower oil
• Salt and pepper to taste

For the garlic lactonnaise

• 100 ml milk
• 1 garlic clove
• 1 tablespoon spirulina
• Sunflower oil as needed

For garnish

• Edible flowers
• Wasabi pearls
• Mixed microgreens

Instructions

 

• Grate the cooked carrots and potatoes and place them in a bowl.
• Add the flaked tuna, capers, chopped olives, and part of the mayonnaise. Mix well until a smooth Russian salad is obtained.
• Prepare the mayonnaise by placing the eggs in a blender cup, seasoning with salt and pepper, and blending while slowly drizzling in the sunflower oil until creamy.
• Slice the smoked salmon into thin sheets.
• Lay several salmon slices on plastic wrap to form a base, place the Russian salad in the center, and roll into a cannelloni shape. Press lightly to compact it.
• Refrigerate for at least 2 hours so it holds its shape.
• Prepare the lactonnaise by blending the milk with the garlic clove (germ removed) and slowly adding sunflower oil until emulsified.
• Divide the lactonnaise into two equal parts and add spirulina to one half, mixing well.
• Place both sauces into piping bags for easier decoration.
• To serve, slice the cannelloni if desired and place it on the plate. Decorate with dots of white and green lactonnaise, then add microgreens, wasabi pearls, and edible flowers.

Notes

Wild Alaska Sockeye Salmon Cannelloni recipe from the restaurant Nectari for Wild Week 2025.