Salmon Trout Tartare with Pressed Caviar and Tomatoes

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Ingredients

1. 2 tablespoons minced sweet onion
2. 2 tablespoons minced scallions
3. 1 tablespoon minced chives
4. 1 1/2 teaspoons fresh lime juice
5. 1 teaspoon Asian sesame oil
6. 1 tablespoon extra-virgin olive oil, plus more for drizzling
7. 2 tablespoons pressed caviar (2 ounces)
8. 1/2 pound skinless salmon trout or salmon fillet, cut into 1/4-inch dice
9. Salt and freshly ground pepper
10. 12 cherry tomatoes, halved
11. 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.