Parfait of Salmon and Tuna tartars with creme fraiche

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Vicky Ha


  • 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
French bread.


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.

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