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.

Why You'll Love Salmon Tartare with Golden Goat Caviar

The salmon is hand-diced into quarter-inch cubes, seasoned with sesame oil, mirin, soy sauce, and yuzu kosho, then layered with avocado in a ring mold and finished with Golden Goat caviar.

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

Salmon Tartare with Golden Goat Caviar

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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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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Main Course

Cuisine: Californian, Japanese

Calories: 886

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ¾ lb salmon sushi grade
• 1 avocado
• 1 tablespoon capers chopped
• ½ tablespoon sesame oil
• ½ tablespoon mirin
• ½ tablespoon soy sauce
• 1 teaspoon yuzu kosho
• Lime zest to taste
• Golden Goat caviar to garnish

Equipment

• Sharp Knife
• Plating ring or ring mold
• Microplane

Method

 

Prep the Components

1. Roughly chop capers and set aside.
2. Cut avocado in half, remove the pit, and press each half through a cooling rack or fine mesh to create a clean, even dice. Set aside.

Dice the Salmon

1. Slice the salmon against the grain into ¼-inch slices, then into ¼-inch strips. Dice strips into uniform ¼-inch cubes and place into a chilled bowl.

Season the Fish

1. Add sesame oil, mirin, soy sauce, chopped capers, and yuzu kosho to the salmon. Mix gently to combine, preserving the texture of the fish.

Assemble

1. Using a plating ring, add a layer of avocado to the bottom. Press gently to form a flat base.
2. Add a layer of the seasoned salmon tartare. Repeat avocado and salmon layers as desired, finishing with tartare on top.
3. Garnish with lime zest and a generous spoonful of Golden Goat caviar.

Nutrition

Calories: 886kcalCarbohydrates: 22gProtein: 73gFat: 58gSaturated Fat: 9gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gCholesterol: 187mgSodium: 953mgPotassium: 2664mgFiber: 14gSugar: 4gVitamin A: 441IUVitamin C: 20mgCalcium: 70mgIron: 4mg

Notes

Storage: this is a make-it-and-eat-it dish, raw fish doesn't hold. You can dice the salmon and press the avocado ahead of time and keep them covered separately in the fridge for an hour or two, but season and stack right before serving.

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