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Wild salmon roe in tempura
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Course
Aperitif/Tapa, Starters
Alaska Product
Wild Salmon Roe (Ikura)
Servings
4
Ingredients
For the salmon roe:
240
g
wild salmon roe
For the tempura:
500
ml
water
4
g
sugar
4
g
fine salt
332
g
flour
28
g
pressed yeast
For the salt pork slices:
800
g
salt pork
Others:
800
ml
0.4º refined olive oil
100
g
flour
Instructions
For the tempura:
Dissolve the yeast in warm water.
Add the flour, salt and sugar and work until it forms a fine, creamy dough.
Cover the surface with film and leave to rest in the refrigerator for 6 hours.
Stir the mixture before using.
For the wild salmon roe raviolis:
Put the roe in a colander for 10 minutes to drain off excess water.
Desalt the salt belly of pork in cold water.
Cut into 6 x 6 cm chunks and wrap in film.
Freeze it so that it can be cut more easily.
Cut as finely as possible with a slicer, to about 0.1 cm thick.
Lay one slice of salt pork per person on waxed paper.
Place 6 g of the wild salmon roe on each slice of salt pork.
Wrap up in a square shape.
It is important that it makes a plump parcel.
Put in the freezer for 3 hours.