Salmon Tartare with Uni & 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 Uni & 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

Ingredients Equipment Method Notes

Ingredients

  

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• ¾ lb salmon sushi grade
• 1 avocado
• 1 tbsp capers
• ½ tbsp sesame oil
• ½ tbsp soy sauce or white shoyu
• 1 tsp 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 the capers and set aside.
2. Cut the avocado in half and remove the pit. Press each half through a cooling rack or fine mesh into a bowl. You are after a clean, even dice rather than a mash, because that texture is the only thing keeping the base from turning to paste under the salmon.
3. Slice the salmon against the grain into ¼-inch slices, then into ¼-inch strips, then dice into uniform ¼-inch cubes. Work into a chilled bowl. Cold fat cuts cleanly; warm fat smears, and once it smears you cannot get the edges back.
4. Add the sesame oil, soy sauce, chopped capers, and yuzu kosho. Fold gently, just enough to coat, preserving the texture of the fish. Every extra turn takes it further toward paste.
5. Set a plating ring on the plate and add a layer of avocado to the bottom. Press gently to form a flat, even base.
6. Add a layer of seasoned salmon. Repeat avocado and salmon to the top of the ring, finishing with tartare.
7. Top with the roe caviar and uni. Finish with lime zest and lift the ring away slowly.

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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