Parfait of salmon and tuna tartare, caviar and creme fraiche (recipe)
| Parfait of salmon and tuna tartare, caviar and creme fraiche (recipe) | |
|---|---|
| Name | Parfait of salmon and tuna tartare, caviar and creme fraiche |
| Ingredients | Shallots • Extra virgin olive oil • Lemons • Soy sauce • Coarse salt • Fresh ground white pepper • Tuna • Salmon fillets • Capers • Chives • Black caviar • Black caviar • Creme fraiche • Fresh chives |
| Cooktime (in hours) | 0.05 |
| Preptime (in hours) | 0.583333333 |
| Totaltime (in hours) | 0.633333333 |
| Keto friendliness | Keto friendly |
| Calories | 223.4 |
| Fat | 17.5 |
| Protein | 14.9 |
| Carbohydrate | 1.9 |
| Fiber | 0.1 |
| Net carbohydrates | 1.8 |
| Sugar | 0.1 |
| Saturated fat | 6.9 |
| Cholesterol (mg) | 94.6 |
| Sodium | 520.5 |
| Servings | 10 |
| Reviewaggregate | |
{{
|= a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.-->
Parfait of salmon and tuna tartare, caviar and creme fraiche (recipe) details
Time:
Prep Time in Hours and Mins:38M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Parfait of salmon and tuna tartare, caviar and creme fraiche (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- 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.
Food tags
< 60 Mins"
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Contributors: Prab R. Tumpati, MD
