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
How to Make It
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.
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