A luxe tartare made from sushi-grade salmon, creamy avocado, and a bright yuzu-soy marinade-stacked and topped with lime zest and Golden Goat caviar.
Why You'll Love Salmon Tartare with Golden Goat Caviar
It's light yet decadent, spicy yet smooth. The richness of salmon and avocado is lifted by citrusy heat and finished with the salty pop of premium caviar. Every bite feels like a celebration.
Tips and Tricks
- Freeze the salmon for 10-15 minutes before cutting to make cleaner slices.
- Use a spoon or offset spatula to pack layers into the ring mold evenly.
Variations
- Add finely diced cucumber or radish for extra crunch.
- Drizzle with chili crisp for extra heat and texture.
- Swap Golden Goat for trout roe, tobiko, or another favorite caviar.
Substitutions
- Use ponzu instead of soy sauce for a citrusy twist.
- If you don't have yuzu kosho, sub with a mix of lime zest and a dash of hot sauce.
- Try steelhead trout as a stand-in for salmon.
Best served with
- Thinly sliced toasted brioche or taro chips
- Dry sparkling wine or yuzu soda
- Shaved fennel salad or pickled cucumber
How to Store Leftovers
- Best enjoyed immediately.
- If needed, store avocado and salmon components separately in airtight containers, refrigerated for up to 1 day.
Common Questions
Can I make this ahead of time?
Yes, but assemble just before serving. Mix the tartare and press the avocado ahead, then refrigerate separately.
Is raw salmon safe?
Yes-if you're using fresh, sushi-grade salmon from a reputable source.

Salmon Tartare with Golden Goat Caviar
A luxe tartare made from sushi-grade salmon, creamy avocado, and a bright yuzu-soy marinade-stacked and topped with lime zest and Golden Goat caviar.




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