Salmon Trout Tartare with Pressed Caviar and Tomatoes

Name: Salmon Trout Tartare with Pressed Caviar and Tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams tablespoons pressed caviar; 12 cherry tomatoes, halved; 1 Tbsp minced chives; 2 teaspoons fresh lime juice; 1 Tbsp extra-virgin olive oil, plus more for drizzling; 227 grams skinless salmon trout or salmon fillet, cut into 1/4-inch dice; 4 servings Salt and freshly ground pepper; 2 Tbsps minced scallions; 1 teaspoon Asian sesame oil; 2 Tbsps minced sweet onion; 12 smalls tender herb sprigs, such as tarragon, parsley or chervil

Need a gluten free, dairy free, and primal main course? Salmon Trout Tartare with Pressed Caviar and Tomatoes could be a great recipe to try. This recipe makes 4 servings with 173 calories, 16g of protein, and 11g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have caviar, asian sesame oil, olive oil, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Rinse the onion and scallions in a fine sieve and pat dry; transfer to a bowl.

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Green Onions

Onion

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Sieve

Bowl

Add the chives, lime juice, sesame oil and the 1 tablespoon of olive oil and toss.

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Lime Juice

Sesame Oil

Olive Oil

Chives

Roll out the caviar between two sheets of plastic wrap 1/8 inch thick.

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Caviar

Roll

Wrap

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Plastic Wrap

Transfer the caviar to a cutting board and cut into 1/8-inch dice.

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Caviar

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Cutting Board

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).

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Salt And Pepper

Caviar

Fish

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Bowl

Drizzle with olive oil, garnish with the tomatoes and herb sprigs and serve.

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Olive Oil

Tomato

Equipment

Ingredients

Servings:

57grams

tablespoons pressed caviar 12

cherry tomatoes, halved 1Tbsp

minced chives 2teaspoons

fresh lime juice 1Tbsp

extra-virgin olive oil, plus more for drizzling 227grams

skinless salmon trout or salmon fillet, cut into 1/4-inch dice 4servings

Salt and freshly ground pepper 2Tbsps

minced scallions 1teaspoon

Asian sesame oil 2Tbsps

minced sweet onion 12smalls

tender herb sprigs, such as tarragon, parsley or chervil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.