Recipe: Spicy Salmon and Tuna Tartar With Crème Fraiche
- 1 cup crème fraiche
- 2 shallots, peeled and minced
- 4 tablespoons olive oil
- 2 tablespoons chopped capers
- 2 teaspoons lemon zest
- 4 teaspoons soy sauce
- 2 teaspoons ground horseradish
- 2 tablespoons chopped coriander
- 3/4 cayenne pepper
- 2 tablespoons chopped chervil
- 10 ounces yellowfin tuna, diced
- 10 ounces salmon, ground
- 2 teaspoons coarse or kosher salt
- 2 teaspoons freshly ground pepper
- Olive oil for rings or molds
- 10 ounces Osetra or other caviar (optional)
Whip crème fraiche until thick and stiff peaks are formed. Reserve in refrigerator. Combine shallots and olive oil in a small saucepan and sauté until shallots are translucent. Place shallots in a bowl and add capers, lemon zest, soy sauce, horseradish, coriander, cayenne pepper and chervil. 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. Add 1 teaspoon salt and 1 teaspoon pepper to salmon 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 molds on a cookie sheet.
Place 2 tablespoons of tuna mixture in each mold. Smooth tuna mixture with 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 crème fraiche. Smooth with blade of flat knife, making sure that crème fraiche is level with top 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.