Contact

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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Salmao Selvagem Vermelho Sobre Pure De Batata Anisado E Tartaro Fumado Com Pera Abacate

Wild red salmon on a purée of aniseed-infused sweet potato and smoked tartar with avocado

Salmao Selvagem Vermelho Sobre Pure De Batata Anisado E Tartaro Fumado Com Pera Abacate

Wild red salmon on a purée of aniseed-infused sweet potato and smoked tartar with avocado

Course Main Course
Alaska Product Alaska Wild Salmon, Sockeye Salmon
Servings 4

Ingredients
  

  • 12 kilos wild red Alaska salmon
  • 400 g sweetcorn
  • 400 g scallions
  • salt and pepper
  • cream cheese
  • 400 avocado
  • 400 cl lemon juice

Instructions
 

  • Clean the wild salmon, remove the bones with tweezers and divide into approx. 100 g pieces (14 portions) and set aside.
  • From the tail, reserve about 500 g, cut into very fine dice, strain well in clingfilm and season with pepper and smoked salt.
  • Allow to marinate for 15 mins. Then add 100 g sweetcorn and 100 g finely chopped scallions and dress with a little of the cheese.
  • Finally, add the diced avocado and the juice of half a lemon
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