This tartare displays a pleasing color theme of pink salmon, red tuna, white creme fraiche, and green wasabi-laced tobiko. A tall, elegant flute filled with sparkling wine is the perfect match, from both a visual and a taste perspective.
- Juice of 1 large lime
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon minced jalapeno chile
- 1 tablespoon pine nuts, toasted and chopped
- Sea salt and freshly ground pepper to taste
- 2 ounces sushi-grade salmon, finely diced
- 2 ounces sushi-grade ahi tuna, finely diced
- 4 ounces wasabi tobiko
- 4 teaspoons creme fraiche or sour cream
In a small bowl, combine the lime juice, olive oil, cilantro, jalapeno, and pine nuts. Stir to blend. Season with salt and pepper. Put the salmon and tuna in separate small bowls. Divide the lime juice mixture evenly over each bowl of fish. Gently mix.
Place a 2-inch-diameter ring mold on each salad plate. Divide the salmon mixture evenly among the 4 molds and pat it down into a smooth, even layer. Repeat the same process with the tuna. Using a total of about two-thirds of the tobiko, create a third layer on top of the tuna, patting it gently and smoothing the surface. Place 1 teaspoon cr6me fraiche on top of the fish and fish roe in each mold, smoothing it flat with a knife or spatula. The cr6me fraiche should be even with the top of the mold.
Refrigerate for at least 10 minutes or up to 1 hour. Remove from the refrigerator and gently lift off the molds. Divide the remaining tobiko into 4 dollops and place on top of each portion. Serve as is, with a knife and fork, or accompany with toast points or water crackers for spreading.
Serves 4 as a main course
Print this recipe