Parfait of Salmon and Tuna Tartare Caviar and Creme Fraiche
Elevate your next appetizer spread with this stunning Parfait of Salmon and Tuna Tartare with Caviar and Crème Fraîche. This elegant no-cook dish combines the delicate flavors of sushi-grade salmon and tuna, layered for visual and textural contrast, and topped with velvety crème fraîche and luxurious caviar. Enhanced with bright lime juice, fragrant chives, and a hint of shallot, each bite is a balance of richness and freshness. Assembled in a ring mold for a restaurant-quality presentation, this parfait is garnished with microgreens and served alongside crispy crackers or toasted baguette slices. Perfect for entertaining or special occasions, this recipe is a showstopper that doesn’t shy away from sophistication.
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Ingredients
- 200 grams fresh salmon (sushi-grade)
- 200 grams fresh tuna (sushi-grade)
- 50 grams caviar (your choice of roe)
- 100 grams crème fraîche
- 1 small shallot, finely minced
- 2 tablespoons fresh chives, finely chopped
- 2 teaspoons lime juice
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoons sea salt
- 0.25 teaspoons freshly ground black pepper
- 1 handful microgreens or fresh herbs for garnish
- 200 grams crackers or toasted baguette slices (optional, for serving)
Directions
Step 1
Dice the salmon and tuna into small, uniform cubes (about 5mm in size). Place each fish in separate bowls.
Step 2
To the bowl of salmon, add half of the minced shallot, 1 tablespoon of chopped chives, 1 teaspoon of lime juice, 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and a pinch of black pepper. Gently mix to combine and set aside.
Step 3
To the bowl of tuna, add the remaining minced shallot, 1 tablespoon of chopped chives, 1 teaspoon of lime juice, 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and a pinch of black pepper. Gently mix to combine and set aside.
Step 4
Using a small ring mold (approximately 6-8 cm in diameter), begin layering the parfait on a serving plate. Start by adding the salmon tartare as the first layer and press it gently to ensure evenness.
Step 5
Add the tuna tartare on top of the salmon layer, pressing gently to form distinct layers without mixing.
Step 6
Spoon a small dollop of crème fraîche on top of the tuna layer and spread it evenly, leaving a little space around the edges for presentation.
Step 7
Top the crème fraîche with a generous teaspoon of caviar, arranging it neatly in the center.
Step 8
Carefully lift the ring mold to reveal the layered parfait. Repeat this process for the remaining servings.
Step 9
Garnish each parfait with microgreens or fresh herbs for a pop of color and freshness.
Step 10
Serve immediately with crackers or toasted baguette slices on the side, if desired.
Nutrition Facts
| Serving size | (843.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2364.2 |
| Total Fat 142.0g | 0% |
| Saturated Fat 44.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 589.8mg | 0% |
| Sodium 3501.1mg | 0% |
| Total Carbohydrate 157.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 10.6g | |
| Protein 116.5g | 0% |
| Vitamin D 1562.2IU | 0% |
| Calcium 367.5mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 2332.3mg | 0% |
Source of Calories