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.
Salmon Trout Tartare with Pressed Caviar and Tomatoes
Salmon Trout Tartare with Pressed Caviar and Tomatoes
© Ellie Miller
Salmon Trout Tartare with Pressed Caviar and Tomatoes
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TOTAL TIME:
25 MIN
- SERVINGS: 4
Ingredients
- 2 tablespoons minced sweet onion
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2 tablespoons minced scallions
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1 tablespoon minced chives
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1 1/2 teaspoons fresh lime juice
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1 teaspoon Asian sesame oil
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1 tablespoon extra-virgin olive oil, plus more for drizzling
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2 tablespoons pressed caviar (2 ounces)
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1/2 pound skinless salmon trout or salmon fillet, cut into 1/4-inch dice
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Salt and freshly ground pepper
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12 cherry tomatoes, halved
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12 small, tender herb sprigs, such as tarragon, parsley or chervil
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Directions
- 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.
- 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.
Salmon Trout Tartare with Pressed Caviar and Tomatoes
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