Parfait Of Salmon And Tuna Tartares With Crème Fraîche
Parfait Of Salmon And Tuna Tartares With Crème Fraîche
Can't decide between salmon or tuna tartare? Parfait them.
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Servings
10
servings
Ingredients
- 1 cup crème fraîche
- 2 shallots, minced
- 4 tablespoon olive oil, plus more for rings
- 2 tablespoon chopped capers
- 2 teaspoon lemon zest
- 4 teaspoon soy sauce
- 2 teaspoon ground horseradish
- 2 teaspoon chopped coriander
- 2 tablespoon chopped chervil
- 10 ounce yellowfin tuna, diced
- 10 ounce salmon, ground
- 2 teaspoon kosher salt
- 2 teaspoon ground pepper
- 10 ounce caviar, osetra
Directions
- Whip the crème fraÎche until thick, and stiff peaks are formed. Reserve in the refrigerator.
- Combine the shallots and 4 tablespoons olive oil in a small saucepan and sauté until the shallots are translucent. Place the shallots in a bowl and add the capers, lemon zest, soy sauce, horseradish, coriander, and chervil. Mix until combined.
- Divide the shallot mixture into 2 equal parts. Combine one half with diced tuna; combine the other half with ground salmon. Add 1 teaspoon salt and 1 teaspoon pepper each to the tuna mixture and salmon mixture and mix until all ingredients are combined.
- Lightly brush the inside of 10 rings or molds with olive oili. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.
- Place 2 tablespoon of tuna mixture in each mold. Smooth the tuna mixture with back of spoon.
- Add 2 tablespoons of the crème fraîche. Smooth with the blade of a flat knife, making sure that crème fraîche is level with the top of the mold. Last add 2 tablespoons of the salmon mixture and smooth. You should have 3 equal layers.
- Chill in refrigerator for 2 to 3 hours. Place each ring or mold on a plate and gently remove mold, leaving parfait on plate. Serve with toast.