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Serves Ten
- from Cooking with 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)
Whip crème fraiche until thick, and stiff peaks
are formed. Reserve in refrigerator.
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.
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.
Lightly brush inside of 10 rings or molds with olive
oili. Place waxed paper on a cookie sheet. Place
molds on the cookie sheet.
To assemble:
- Place 2 tablespoon of tuna mixture in each mold. Smooth
tuna mixture with back of spoon.
- 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.
- 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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