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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Tigresa De Salmao Selvagem Do Alasca

Wild Alaska salmon ‘tiger’

Tigresa De Salmao Selvagem Do Alasca

Wild Alaska salmon 'tiger'

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4


  • 12 eggs
  • wild Alaska salmon
  • 400 bread flour
  • 4 green apple
  • 1000 ml cava
  • half red onion
  • 400 g Dublin Bay prawns
  • 4 lemon
  • chives
  • oak-smoked oil
  • sugar
  • salt
  • olive oil


  • Make a dough with the egg, salmon pomade, flour, sugar and salt; keep a small amount aside and add the ink to colour in a tiger skin pattern, bake for 8 minutes at 180 ºC, cut templates and reserve.
  • Finely chop the onion and apple and reduce in the cava; pass through a fine sieve and drizzle over the 'tiger'.
  • Take a good-sized piece of salmon and fillet it; marinate in oak-smoked oil, sugar and salt for a few minutes.
  • To assemble: take the soaked pastry templates, the wild salmon and the tartar and roll into a log.
  • Confit at 60 ºC before serving.
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