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

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Mini Piza De Salmao Vermelho Com Vinagre De Xerez

Mini red salmon pizza with sherry vinegar

Mini Piza De Salmao Vermelho Com Vinagre De Xerez

Mini red salmon pizza with sherry vinegar

Course Aperitif/Tapa
Alaska Product Sockeye Salmon
Servings 4

Ingredients
  

  • 1200 g red salmon fillet
  • 12 pieces buffalo mozzarella
  • 4 bunch fresh basil
  • 1000 g sherry vinegar
  • Extra virgin olive oil
  • 32 pieces olive-oil flatbread
  • Mayonnaise
  • 100 g red pepper pulp
  • 80 g fried almonds
  • 24 anchovy fillets
  • Salt flakes and freshly ground black
  • pepper

Instructions
 

  • Cube the salmon and marinate in vinegar for 5-10 minutes; remove and keep aside.
  • Add the pepper pulp, almonds and finely-chopped anchovies to the mayonnaise and season to taste with the extra virgin olive oil, sherry vinegar and water if necessary.
  • Take the pieces of fried bread and arrange the mozzarella on top in the same size; top with sashimi-style salmon, drizzle with the dressing and finish off with a fried basil leaf, salt and pepper.
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