Parfait Of Salmon And Tuna Tartare Caviar And Creme Fraiche Recipes

Steps:

• Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
• In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
• Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
• In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
• Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
• Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
• Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
• If available, press down with the bottom of a Worcestershire or Tabasco bottle.
• Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
• Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
• Whip the creme fraiche until thick, stiff peaks are formed.
• Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
• Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
• To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
• Garnish each parfait with one long chive spear placed at an angle over the parfait.

Steps:

• In the bowl of a food processor, add the potatoes, flour, eggs, and shallots. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to a plate and allow them to cool to room temperature.
• Cut the salmon into small dice and put them into a bowl. Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste. Mix well, taste, and adjust the seasoning. Cover and refrigerate until ready to serve.
• Put the baby spinach and the frisee into a small bowl. Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste. Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well.
• To serve, put ring mold on a serving plate and add a pancake. Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently. Lift off the ring mold. Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate. Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe. Garnish with the remaining chopped fresh dill. Repeat with the remaining ingredients.
• Dill Creme Fraiche:
• Stir all ingredients together in a small bowl.
• Yield: 1 cup

Steps:

• In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
• In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
• Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.

Steps:

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

Steps:

• Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.
• Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.

Steps:

• Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

Steps:

• Make potato cakes:
• Preheat oven to 375°F. Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes. Cool. Peel and coarsely grate potatoes. Transfer grated potatoes to bowl. Add chives. Season to taste with salt and pepper. Mix in egg white. Oil baking sheet. Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round. Repeat with remaining mixture, forming 8 cakes total. Add enough oil to heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Add potato cakes to skillet and fry until golden, about 2 minutes. Drain on paper towels. (Can be made 1 day ahead. Cool; cover and chill. Rewarm in 350°F oven about 10 minutes before serving.)
• Make egg mixture:
• Gently mix all ingredients in small bowl.
• Make horseradish crème fraîche:
• Combine first 4 ingredients in medium bowl. Using electric mixer, beat until peaks form. Season with salt and pepper.
• Place 1 warm potato cake in center of plate. Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake. Top cake with 2 tablespoons egg mixture; press to adhere. Press 2 tablespoons salmon atop. Dollop with 2 tablespoons horseradish crème fraîche. Gently remove cookie cutter. Smooth top. Top with small spoonful caviar. Repeat with remaining cakes.
• Drizzle basil oil around if using.