Projekt Beschreibung
PHILLY SALMON
Familiar flavors in a new package
Ceviche-cooked wild salmon, freshly diced cucumbers, and our special chive cream cheese make for a wonderfully simple, light dish. Wrapped in nori.
Ingredients
Wild-caught salmon,
Bio cream cheese
- Ikarimi salmon
- Cream cheese
- Cucumber
PHILLY SALMON
Familiar flavors in a new package
Ceviche-cooked wild salmon, freshly diced cucumbers, and our special chive cream cheese make for a wonderfully simple, light dish. Wrapped in nori.
Ingredients
Wild-caught salmon, Bio cream cheese
- Ikarimi salmon
- Cream cheese
- Cucumber
PHILLY SALMON
Familiar flavors in a new package
Ceviche-cooked wild salmon, freshly diced cucumbers, and our special chive cream cheese make for a wonderfully simple, light dish. Wrapped in nori.
Ingredients
Wild-caught salmon,
Bio cream cheese
- Ikarimi salmon
- Cream cheese
- Cucumber
About the Recipe
To guarantee the best quality of fish, we use a ceviche technique to cook the fish, while keeping the texture of raw salmon to replicate a tartare. This method is called denaturation, and it uses acids to cook the fish instead of heat.
We use the finest grade of salmon, Ikarimi salmon. It’s supple, melts in your mouth, and has a beautiful natural color.
The salmon is cubed, cooked ceviche-style, and seasoned with Chef Ralf’s special King of Salt Asia and King of Salt Lemon sprays.
The salmon tartare is added to the rice form with diced cucumbers and our own organic cream-cheese-and-chives mixture.
The final product is fresh-tasting and perfectly balanced.
About the Recipe
To guarantee the best quality of fish, we use a ceviche technique to cook the fish, while keeping the texture of raw salmon to replicate a tartare. This method is called denaturation, and it uses acids to cook the fish instead of heat.
We use the finest grade of salmon, Ikarimi salmon. It’s supple, melts in your mouth, and has a beautiful natural color.
The salmon is cubed, cooked ceviche-style, and seasoned with Chef Ralf’s special King of Salt Asia and King of Salt Lemon sprays.
The salmon tartare is added to the rice form with diced cucumbers and our own organic cream-cheese-and-chives mixture.
The final product is fresh-tasting and perfectly balanced.
About the Recipe
To guarantee the best quality of fish, we use a ceviche technique to cook the fish, while keeping the texture of raw salmon to replicate a tartare. This method is called denaturation, and it uses acids to cook the fish instead of heat.
We use the finest grade of salmon, Ikarimi salmon. It’s supple, melts in your mouth, and has a beautiful natural color.
The salmon is cubed, cooked ceviche-style, and seasoned with Chef Ralf’s special King of Salt Asia and King of Salt Lemon sprays.
The salmon tartare is added to the rice form with diced cucumbers and our own organic cream-cheese-and-chives mixture.
The final product is fresh-tasting and perfectly balanced.
Allergies
If you suffer from food allergies, check which puzos are safe to eat.
When you see an „X,“ that means the puzo is free of that specific allergy.
Allergies
If you suffer from food allergies, check which puzos are safe to eat. When you see an „X,“ that means the puzo is free of that specific allergy.
Diets
Puzos are healthy and nutritious.
See how this puzo fits into your diet plan.
Diets
Puzos are healthy and nutritious. See how this puzo fits into your diet plan.
PUZO Menu
Explore the World´s Kitchens
PUZO Menu
Explore the World´s Kitchens
PUZO Menu
Explore the World´s Kitchens