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    You are in: Home / Recipes / Parfait of Salmon and Tuna Tartare, Caviar and Creme Fraiche Recipe
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    Parfait of Salmon and Tuna Tartare, Caviar and Creme Fraiche

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    35 mins

    3 mins

    MarieRynr's Note:

    This buttery textured parfait of tuna and salmon makes a refreshing starter for any special meal. The savory pearls of caviar topped with a sliver of creme fraiche combine elegantly with the piquant flavoured fish. It goes together very easily and the end result is very impressive and tasty! If you can't get mustard oil in your area, a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.

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    Units: US | Metric



    1. 1
      Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
    2. 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. 3
      Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
    4. 4
      In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
    5. 5
      Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
    6. 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. 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. 8
      If available, press down with the bottom of a Worcestershire or Tabasco bottle.
    9. 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. 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. 11
      Whip the creme fraiche until thick, stiff peaks are formed.
    12. 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. 13
      Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
    14. 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. 15
      Garnish each parfait with one long chive spear placed at an angle over the parfait.

    Ratings & Reviews:

    • on December 06, 2005

      Can't wait to try this! Becky

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Parfait of Salmon and Tuna Tartare, Caviar and Creme Fraiche

    Serving Size: 1 (103 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 223.4
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 6.9 g
    Cholesterol 94.5 mg
    Sodium 520.5 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 14.8 g

    The following items or measurements are not included:


    fresh chives

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