Parfait
of Salmon & Tuna Tartars
with Creme Fraiche
1 cup Creme Fraiche
2 Shallots, peeled and minced
4 tbs Olive oil
2 tbs Chopped capers
2 tsp Lemon zest
4 tsp Soy Sauce
2 tsp Ground Horseradish
2 tbs Chopped Coriander
2 tbs Chopped Chervil
10 oz. Yellowfin tuna, diced
10 oz. Salmon, ground
2 tsp Coarse or kosher salt
2 tsp Freshly ground pepper
10 rings or molds
Olive oil for rings
10 oz. Osetra or other caviar (optional) Preparation:
Whip creme fraiche until thick, and stiff peaks are formed.
Reserve in refrigerator.
Combine shallots and olive oil in a small
saucepan and saute until shallots are translucent. Place
shallots in a bowl and add capers, lemon zest, soy sauce,
horseradish, coriander, and chevril. Mix until combined.
Divide shallot mixture into two equal
parts. Combine one half with diced tuna; combine the other
half with ground salmon. Add 1 teaspoon salt and 1 teaspoon
pepper to tuna mixture and mix until all ingredients are
combined.
Lightly brush inside of 10 rings or molds
with olive oil.
Place waxed paper on a cookie sheet. Place
mold on cookie sheet.
Assemble: Place 2 tablespoons of tuna
mixture in each mold. Smooth tuna mixture with the back
of spoon. Place 2 tablespoons of salmon mixture on top
of tuna mixture. Smooth salmon mixture with back of spoon.
Add 2 tablespoons of creme fraiche. Smooth
with blade of a flat knife, making sure that the creme
fraiche is level with the top of the mold. 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.
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