Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare. Slideshow:  More Recipes by Jacques Pépin 

Jacques Pépin
Jacques Pépin
December 2008

Gallery

Credit: © Ellie Miller

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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