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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: [email protected]
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Sashimi of wild Alaska salmon with whole-roe mayonnaise and ponzu

Sashimi of wild Alaska salmon with whole-roe mayonnaise and ponzu

Course Aperitif/Tapa
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

For the whole-egg mayonnaise

  • ½ kilo Ikura
  • ½ litre refined olive oil
  • Yuzu juice
  • Salt

For the Ponzu sauce

  • 4 dl Yuzu juice
  • 4 dl soy sauce
  • ½ dl mirin
  • 80 g dashi-no-moto
  • 20 cm kombu.
  • Ikura

Instructions
 

For the Ikura mayonnaise:

  • Put the Ikura in a blender jug with the Yuzu juice, blend, and emulsify with the olive oil and then keep refrigerated.

For the Ponzu:

  • Put the soy sauce, dashi-no-moto, mirin and kombu in a saucepan to boil and as soon as it reaches the boil remove the kombu and allow the liquid to cool. When completely cold, add the Yuzu juice and mix well.
  • Cut the salmon into thin strips of 3 mm thick and arrange on a plate. Spoon the mayonnaise on top and decorate with some Ikura eggs. Place some puffs of fried tempura on the side.
  • Drizzle a little Ponzu sauce at the bottom of the plate.
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