Salmon Or Yellowtail Tartare With Caviar Recipe

Prepare fish

Keep fish chilled. Using a very sharp knife, trim any skin and sinew and pat the fillet dry. Cut the fish into 1/4-inch (6 mm) dice for a tender texture. Place diced fish in a chilled bowl and keep in the refrigerator while you prepare remaining ingredients.

Mince aromatics

Finely mince the shallot and thinly slice the chives. Rinse the capers to remove excess brine then roughly chop. Zest one lemon and squeeze fresh lemon juice, measuring out the amounts listed.

Make dressing and combine

In a small bowl whisk together the lemon juice, lemon zest, Dijon mustard, soy sauce, toasted sesame oil, and extra-virgin olive oil until slightly emulsified. Season with sea salt and freshly ground black pepper. Taste and adjust — the dressing should be bright with a balanced savory note; it will lightly flavor the fish without overpowering it.

Toss gently

Remove the diced fish from the refrigerator. Add the minced shallot, chopped capers, and sliced chives to the fish. Pour the dressing over the fish and fold gently with a rubber spatula or spoon 8–10 times to coat evenly without breaking the dice. Taste and adjust seasoning if needed. Return to refrigerator for 5–10 minutes to let flavors meld (do not leave longer than 30 minutes).

Plate the tartare

Use a ring mold (2.5–3 inch) placed in the center of chilled plates if you want a neat presentation. Spoon the chilled tartare into the mold, pressing gently to fill and compact slightly, then lift the mold straight up. If not using a mold, spoon a neat quenelle or small mound onto each plate.

Add caviar and finishing touches

Spoon the chilled caviar (about 1/4 oz per serving if dividing) on top of the tartare in a small mound. Drizzle a scant 1/4 teaspoon of extra-virgin olive oil around the plate or over the tartare. Sprinkle microgreens atop or beside the tartare and finish with a few flakes of fleur de sel. Serve with toasted brioche slices or sesame crackers and lemon wedges on the side for guests to squeeze lightly if desired.

Service notes

Serve immediately so the caviar stays cold and the fish remains fresh. If preparing ahead, hold the dressed fish chilled (covered) up to 30 minutes; add caviar and microgreens at the last moment. Provide small spoons (mother-of-pearl or plastic) for caviar so the flavor is not metallicly altered.