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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Ovas de Salmão Selvagem em tempura

Wild salmon roe in tempura

Ovas de Salmão Selvagem em tempura

Wild salmon roe in tempura

Course Aperitif/Tapa, Starters
Alaska Product Wild Salmon Roe (Ikura)
Servings 4


For the salmon roe:

  • 240 g wild salmon roe

For the tempura:

  • 500 ml water
  • 4 g sugar
  • 4 g fine salt
  • 332 g flour
  • 28 g pressed yeast
  • For the salt pork slices:
  • 800 g salt pork


  • 800 ml 0.4º refined olive oil
  • 100 g flour


For the tempura:

  • Dissolve the yeast in warm water.
  • Add the flour, salt and sugar and work until it forms a fine, creamy dough.
  • Cover the surface with film and leave to rest in the refrigerator for 6 hours.
  • Stir the mixture before using.

For the wild salmon roe raviolis:

  • Put the roe in a colander for 10 minutes to drain off excess water.
  • Desalt the salt belly of pork in cold water.
  • Cut into 6 x 6 cm chunks and wrap in film.
  • Freeze it so that it can be cut more easily.
  • Cut as finely as possible with a slicer, to about 0.1 cm thick.
  • Lay one slice of salt pork per person on waxed paper.
  • Place 6 g of the wild salmon roe on each slice of salt pork.
  • Wrap up in a square shape.
  • It is important that it makes a plump parcel.
  • Put in the freezer for 3 hours.
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