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
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Ingredients
18
Count
Nutrition
227
Calories
Total time
38
Minutes
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Ingredients:

Directions:

  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 white 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 227.39 Kcal (952 kJ)
Calories from fat 136.97 Kcal
% Daily Value*
Total Fat 15.22g 23%
Cholesterol 41.4mg 14%
Sodium 556.37mg 23%
Potassium 312.34mg 7%
Total Carbs 6.84g 2%
Sugars 3.25g 13%
Dietary Fiber 1.59g 6%
Protein 15.81g 32%
Vitamin C 14.8mg 25%
Vitamin A 0.3mg 9%
Iron 1mg 6%
Calcium 53.2mg 5%
Amount Per 100 g
Calories 190.88 Kcal (799 kJ)
Calories from fat 114.98 Kcal
% Daily Value*
Total Fat 12.78g 23%
Cholesterol 34.75mg 14%
Sodium 467.05mg 23%
Potassium 262.19mg 7%
Total Carbs 5.75g 2%
Sugars 2.72g 13%
Dietary Fiber 1.33g 6%
Protein 13.27g 32%
Vitamin C 12.4mg 25%
Vitamin A 0.2mg 9%
Iron 0.9mg 6%
Calcium 44.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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