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Salmon Trout Tartare with Pressed Caviar and Tomatoes

Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons minced sweet onion
  • 2 tablespoons minced scallions
  • 1 tablespoon minced chives
  • 1 1/2 teaspoons fresh lime juice
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons pressed caviar (2 ounces)
  • 1/2 pound skinless salmon trout or salmon fillet, cut into 1/4-inch dice
  • Salt and freshly ground pepper
  • 12 cherry tomatoes, halved
  • 12 small, tender herb sprigs, such as tarragon, parsley or chervil


  1. Rinse the onion and scallions in a fine sieve and pat dry; transfer to a bowl. Add the chives, lime juice, sesame oil and the 1 tablespoon of olive oil and toss.
  2. Roll out the caviar between two sheets of plastic wrap 1/8 inch thick. Transfer the caviar to a cutting board and cut into 1/8-inch dice. Add the caviar to the bowl. Fold in the fish and season with salt and pepper. Spoon the tartare onto plates (using a 3-inch ring mold as a guide, if desired). Drizzle with olive oil, garnish with the tomatoes and herb sprigs and serve.

Suggested Pairing

Dry Champagne.

Contributed By Photo © Ellie Miller Published December 2008

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