Parfait of Salmon and Tuna Tartares with Crème Fraîche

Staff Writer
Parfait of Salmon and Tuna Tartares with Crème Fraîche
Thinkstock/iStockphoto

Can't decide between salmon or tuna tartare? Parfait them.

Want more from David Burke? Check out his weekly column for The Daily Meal. 

10
Servings
269
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup crème fraÎche
  • 2 shallots, minced
  • 4 Tablespoons olive oil, plus more for rings
  • 2 Tablespoons chopped capers
  • 2 Teaspoons lemon zest
  • 4 Teaspoons soy sauce
  • 2 Teaspoons ground horseradish
  • 2 Teaspoons chopped coriander
  • 2 Tablespoons chopped chervil
  • 10 Ounces yellowfin tuna, diced
  • 10 Ounces salmon, ground
  • 2 Teaspoons kosher salt
  • 2 Teaspoons ground pepper
  • 10 Ounces 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.  

Parfait Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Parfait Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
19g
29%
Sugar
2g
N/A
Saturated Fat
5g
27%
Cholesterol
205mg
68%
Protein
21g
42%
Carbs
5g
2%
Vitamin A
125µg
14%
Vitamin B12
7µg
100%
Vitamin B6
0.6mg
29.8%
Vitamin C
4mg
7%
Vitamin D
1µg
N/A
Vitamin E
3mg
13%
Vitamin K
18µg
22%
Calcium
119mg
12%
Fiber
0.8g
3.4%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
8%
Iron
4mg
23%
Magnesium
112mg
28%
Monounsaturated
8g
N/A
Niacin (B3)
8mg
39%
Phosphorus
288mg
41%
Polyunsaturated
4g
N/A
Potassium
380mg
11%
Riboflavin (B2)
0.3mg
17.8%
Sodium
629mg
26%
Thiamin (B1)
0.2mg
11%
Zinc
0.7mg
4.5%