Parfait of Salmon and Tuna Tartare with Crème Fraiche (Holland America)

800g hamachi (yellowtail) fillet, sashimi quality

1 cup crème fraiche

2 tbsp shallots, peeled and minced

4 tbsp olive oil

2 tbsp capers, chopped

2 tsp lemon zest

4 tsp soy sauce

2 tsp ground horseradish

2 tsp coriander, chopped

2 tbsp chervil, chopped

10 oz yellowfin tuna, diced

10 oz salmon, ground

2 tsp kosher salt

2 tsp freshly ground pepper

olive oil for rings

10 oz osetra or other caviar (optional)

Whip crème fraiche until thick, stiff peaks are formed. Reserve in refrigerator.

Combine shallots and olive oil in a small saucepan and sauté until shallots are translucent. Place shallots in a bowl and add capers, lemon zest, soy sauce, horseradish, coriander, and chervil. Mix until combined.

Divide shallot mixture into two equal parts. Combine one half with diced tuna; combine the other half with ground salmon. Add 1 teaspoon salt and 1 teaspoon pepper to tuna mixture and mix until all ingredients are combined. Lightly brush inside of 10 rings or molds with olive oil. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.

Place 2 tablespoon of tuna mixture in each mold. Smooth tuna mixture with back of spoon. Top with 2 tablespoons of salmon mixture in each mold. Add 2 tablespoons of crème fraiche to each mold. Smooth with blade of flat knife, making sure that crème fraiche is level with top of molds. You should have 3 equal layers.

Chill in refrigerator for 2 to 3 hours. Place each ring or mold on a plate and gently remove mold, leaving parfait on plate. Top with caviar and serve with toast.