Parfait Of Salmon And Tuna Tartare, Caviar And Creme Fraiche

Total Time: 38 mins Preparation Time: 35 mins Cook Time: 3 mins

Ingredients

• Servings: 10
• 2 shallots, peeled and minced
• 3 tablespoons extra virgin olive oil
• 3 teaspoons mustard-flavored oil
• 2 teaspoons lemons, zest of
• 4 teaspoons soy sauce
• 2 tablespoons chopped coriander, leaves only
• 1 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper
• 10 ounces tuna, fillet skinned and ground
• 10 ounces salmon fillets, skinned and ground
• 2 teaspoons peeled grated horseradish root
• 2 tablespoons chopped capers
• 2 tablespoons finely chopped chives
• salt & freshly ground black pepper
• 2 1/2 tablespoons oestra black caviar or 2 1/2 tablespoons other black grained black caviar
• 2 1/2 tablespoons salmon roe
• 1 cup creme fraiche
• 1 sprig fresh chives

Recipe

• 1 combine the shallots and 1 tbs of olive oil in a small saucepan, and saute until the shallots are translucent.
• 2 in a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 tbs of the olive oil and all the coriander.
• 3 lightly season with coarse salt, season generously with the pepper, mixing well with a large spoon.
• 4 in another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
• 5 mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
• 6 line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
• 7 place 1 1/2 tbs of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
• 8 if available, press down with the bottom of a worcestershire or tabasco bottle.
• 9 then place 1 1/2 tbs of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
• 10 spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
• 11 whip the creme fraiche until thick, stiff peaks are formed.
• 12 add 2 tbs of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
• 13 chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
• 14 to serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
• 15 garnish each parfait with one long chive spear placed at an angle over the parfait.