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A gourmet dish featuring a stacked salmon and avocado tartare, garnished with a generous serving of black caviar on top, presented in a white bowl.

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
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: Japanese-inspired
Calories: 874
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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