Alaskan Wild Sockeye Salmon tiradito with tiger's milk
Ingredients
For the salmon
- 400 g wild Alaskan sockeye salmon loin
- 1 kg coarse salt
- 300 g sugar
- 200 ml red wine
For the tiger’s milk
- 4 sprigs of cilantro
- 300 ml lime juice
- 40 g red onion
- 40 g celery
- 1 garlic clove germ removed
- 40 g salmon trimmings
- A little chipotle paste to taste
- 1 ripe avocado
For the roe
- 100 g ikura salmon roe
- 100 ml fermented soy sauce
For garnish
- Cilantro sprouts
Instructions
- Marinate the wild Alaskan sockeye salmon roe with the soy sauce for 6 hours in the refrigerator.
- Marinate the salmon loin with the coarse salt, sugar, and red wine for 6 hours in the refrigerator. Once the time has passed, rinse the fish under cold water, pat dry thoroughly, and set aside.
- Prepare the tiger’s milk by blending the lime juice, celery, red onion, garlic without the germ, salmon trimmings, avocado, cilantro, and chipotle paste in a food processor until smooth.
- Strain the mixture if a finer texture is desired and keep chilled.
- Slice the salmon into thin pieces.
- To serve, spread a base of tiger’s milk on the plate, arrange the salmon slices on top, add the drained roe, and finish with cilantro sprouts for freshness.