yields 10 servings
Courtesy of Executive Chef David Burke
1 cup crème fraiche
2 shallots, peeled and minced
4 tbsp olive oil
2 tbsp chopped capers
2 tsp lemon zest
4 tsp soy sauce
2 tsp ground horseradish
2 tsp chopped coriander
2 tbsp chopped chervil
10 oz yellowfin tuna, diced
10 oz salmon, ground
2 tsp kosher salt
2 tsp freshly ground pepper
Olive Oil for rings
10 oz Osetra or other caviar (optional)
1. Whip crème fraiche until thick, and stiff peaks
are formed. Reserve in refrigerator.
2. Combine shallots and olive oil in a small saucepan
and sauté until shallots are translucent. Place shallots
in a bowl and add capers, lemon zest, soy sauce, horseradish,
coriander, and chervil. Mix until combined.
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
oili. Place waxed paper on a cookie sheet. Place molds on
the cookie sheet.
1. Place 2 tablespoon of
tuna mixture in each mold. Smooth tuna mixture with back
of spoon.
2. Add 2 tablespoons of crème fraiche. Smooth with
blade of flat knife, making sure that crème fraiche
is level with top of 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 toast.
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