Salmon Tartare with Caviar

Salmon tartare layered with avocado, topped with roe caviar and uni.

Why You'll Love This Salmon Tartare w/ Caviar

The uni and caviar go on right before serving so they keep their texture, while the avocado underneath stays cool and creamy against the salmon.

Tips and Tricks

• Always use the freshest sushi-grade salmon for the cleanest flavor and texture.
• Press the avocado gently through a cooling rack for a smooth base without mashing.
• Chill your plating rings and bowls to keep everything cool and fresh during prep.
• Handle the caviar and uni gently to maintain their delicate texture and flavor.

Variations

• Substitute avocado with mango for a tropical twist.
• Add finely diced cucumber for extra crunch.
• Try different types of roe, like salmon roe or tobiko, for color and flavor contrast.

Substitutions

• Swap soy sauce for tamari for a gluten-free option.
• Use lemon zest instead of lime zest if preferred.
• Replace uni with finely diced scallops or sea urchin mousse.

Best served with

• Thinly toasted baguette slices or sesame crackers
• A crisp, dry white wine or sparkling sake
• A side of pickled ginger and wasabi
• Light seaweed salad for a complementary flavor

How to Store Leftovers

• Enjoy immediately for best texture and flavor. If needed, cover and refrigerate separately from avocado for up to 24 hours.
• Add avocado fresh when serving to prevent browning.

Common Questions

Salmon Tartare with Caviar

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Luxurious salmon tartare layered with creamy avocado, topped with briny roe caviar and rich uni. An elegant appetizer for special occasions.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Japanese-inspired

Calories: 874

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ¾ lb salmon sushi grade
• 1 avocado
• 1 tablespoon capers
• ½ tablespoon sesame oil
• ½ tablespoon soy sauce or white shoyu
• 1 teaspoon yuzu kosho
• Lime zest for garnish
• 4 pieces Uni sea urchin
• 30 g Roe caviar

Equipment

• Cooling rack
• Small plating ring (for presentation)
• Mixing Bowls

Method

 

1. Roughly chop capers and set aside.
2. Split avocado and press each half gently through a cooling rack over a bowl to create a smooth puree.
3. Slice salmon against the grain into ¼-inch slices, then cut into ¼-inch strips. Dice strips into ¼-inch cubes and place in a bowl.
4. Add sesame oil, soy sauce, chopped capers, and yuzu kosho to the salmon. Mix gently to combine.
5. Using a small plating ring, layer bottom with avocado puree, then a layer of seasoned salmon, and repeat to the top of the ring.
6. Top with roe caviar and uni.

Nutrition

Calories: 874kcalCarbohydrates: 18gProtein: 73gFat: 58gSaturated Fat: 9gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gCholesterol: 187mgSodium: 888mgPotassium: 2664mgFiber: 14gSugar: 2gVitamin A: 441IUVitamin C: 20mgCalcium: 70mgIron: 4mg

Notes

Storage: Best assembled just before eating, since raw salmon and delicate toppings like uni and roe don't hold. You can dice the salmon and make the avocado puree a few hours ahead and keep them covered and cold separately, but layer the tartare and add the caviar and uni right at serving time.

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