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