- 1 cup creme fraiche
- 2 Shallots, peeled and minced
- 4 tablespoons olive oil
- 2 tablespoons chopped capers
- 2 teaspoons lemon zest
- 4 teaspoons soy sauce
- 2 teaspoons ground horseradish
- 2 tablespoons chopped coriander
- 2 tbs Chopped Chervil
- 300g (10 oz) Yellowfin tuna, diced
- 300g (10 oz) Salmon, ground
- 2 teaspoons coarse or kosher salt
- 2 tsp Freshly ground pepper
- 10 rings or molds
- Olive oil for rings
1/ Whip creme fraiche until thick, and stiff peaks are formed.
Reserve in refrigerator.
2/ Combine shallots and olive oil in a small saucepan and saute until
shallots are translucent. Place shallots in a bowl and add capers,
lemon zest, soy sauce, horseradish, coriander, and chevril. Mix until
3/ Divide shallot mixture into two equal parts. Combine one half with
diced tuna; combine the other half with ground salmon. Add 1 teaspoon
salt and 1 teaspoon pepper to tuna mixture and mix until all
ingredients are combined.
4/ Lightly brush inside of 10 rings or molds with olive oil.
5/ Place waxed paper on a cookie sheet. Place mold on cookie sheet.
1/ Place 2 tablespoons of tuna mixture in each mold. Smooth tuna
mixture with the back of spoon. Place 2 tablespoons of salmon mixture
on top of tuna mixture. Smooth salmon mixture with back of spoon.
2/ Add 2 tablespoons of creme fraiche. Smooth with blade of a flat
knife, making sure that the creme fraiche is level with the top of
the mold. You should have 3 equal layers.
3/ Chill in refrigerator for 2 to 3 hours. Place each ring or mold on
a plate and gently remove mold, leaving parfait on plate. Serve with
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.