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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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Batatas Com Pele Assadas No Forno Com Mozzarella E Salmao Selvagem Do Alasca

Mozzarella and Wild Alaska Salmon Stuffed Jackets

Batatas Com Pele Assadas No Forno Com Mozzarella E Salmao Selvagem Do Alasca

Mozzarella and Wild Alaska Salmon Stuffed Jackets

Course Aperitif/Tapa, Garnish, Starters
Alaska Product Sockeye Salmon
Servings 4

Ingredients
  

  • 4 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
  • 16 large baking potatoes
  • 60 g ½ oz butter
  • 400 g 4 oz mozzarella cheese
  • 300 g 3 oz Cheddar cheese, grated
  • 8 tablespoons chopped fresh chives plus a few extra for garnish
  • salt and freshly ground black pepper

Instructions
 

  • Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
  • Preheat the oven to 200°C, 400°F, Gas Mark 6. Prick the potatoes with a fork, then bake for about 1 hour, or until tender. Cool for a few minutes
  • Halve the potatoes and scoop the flesh into a bowl, leaving the skins intact. Mash the potato flesh, then mix in the butter. Tear up the mozzarella cheese and add to the potato mixture with the chives, the salmon and most of the Cheddar cheese. Season with salt and pepper, then mix together
  • Pile the mixture back into the potato skins. Place on a baking sheet, sprinkle with the reserved Cheddar, then return to the oven to heat through for about 15 - 20 minutes. Serve the potatoes whilst piping hot, garnished with a few more chopped chives
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