Best Caviar And Salmon Parfait Recipes

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE

Parfait of Salmon and Tuna Tartare, Caviar and Creme Fraiche image

This buttery textured parfait of tuna and salmon makes a refreshing starter for any special meal. The savory pearls of caviar topped with a sliver of creme fraiche combine elegantly with the piquant flavoured fish. It goes together very easily and the end result is very impressive and tasty! If you can't get mustard oil in your area, a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.

Provided by MarieRynr

Categories Tuna

Time 38m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

2 shallots, peeled and minced
3 tablespoons extra virgin olive oil
3 teaspoons mustard-flavored oil
2 teaspoons lemons, zest of
4 teaspoons soy sauce
2 tablespoons chopped coriander, leaves only
1 teaspoon coarse salt
1/4 teaspoon fresh ground white pepper
10 ounces tuna, fillet skinned and ground
10 ounces salmon fillets, skinned and ground
2 teaspoons peeled grated horseradish root
2 tablespoons chopped capers
2 tablespoons finely chopped chives
salt & freshly ground black pepper
2 1/2 tablespoons oestra black caviar or 2 1/2 tablespoons other black grained black caviar
2 1/2 tablespoons salmon roe
1 cup creme fraiche
1 sprig fresh chives

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.

TANDOORI SMOKED SALMON RAVIOLI WITH GOAT CHEESE PARFAIT AND OSETRA CAVIAR

Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar image

Provided by Marcus Samuelsson

Categories appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 salmon fillet
2 cups salt
2 cups sugar
2 cups water
Curry powder
4 quail eggs
4 goyoza wrappers
2 tablespoons Swedish mustard
1 tablespoon Chinese Mustard
1/2 teaspoon squid ink
1/2 tablespoon miso
1/2 tablespoon black bean paste
5 egg yolks* (See Disclaimer)
1/2 cup tennet sugar
3/4 cup sour cream
3/4 cup heavy cream
3/4 cup creme fraiche
1/4 cup goat cheese
1 tablespoon Absolut Citron
1 teaspoon salt
3 lemons, juiced
Garnish, osetra caviar

Steps:

Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours.
Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.
Poach quail eggs with goyoza wrappers around them.
For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.

CAVIAR AND SALMON PARFAIT

Caviar and Salmon Parfait image

Provided by Food Network

Yield 6 to 8 appetizer portions

Number Of Ingredients 9

Ingredients

1 six-inch stainless steel pastry ring without top or bottom
Vegetable oil
1/2 pound smoked salmon
8 ounces salmon caviar
8 ounces black caviar (American sturgeon or better if budget allows)
1 pint sour cream
2 ounces fresh dill
Watercress to garnish
1 package rye crisp, Melba toast or other thin, crisp bread

Steps:

Drain the sour cream overnight in a cheesecloth-lined sieve, mix dill into sour cream. Coat the inside of the pastry ring with a thin coating of vegetable oil and place the pastry ring in the center of a decorative serving platter.
Fill the bottom of the ring with smoked salmon that is thinly sliced and layer it into one even layer. Spoon a thin layer of dill cream onto the salmon. Top with an even layer of salmon caviar, being careful not to break any of the eggs. Top with dill cream. Finish with a layer of black caviar and dollop with dill cream. Chill in ring for 1 hour or more before serving to allow parfait to set. Remove the ring carefully and garnish the top of the parfait with sprigs of dill. Use watercress leaves and crisp bread to garnish the platter.