Tuesday, June 29, 2010

French Recipe

Parfait of Salmon and Tuna Tartars with Créme Fraiche by Chef David Burke

sunshine sour

David Burke Restaurants
Taste of the Nation Culinary Council

Serves 10.

  • 1 cup créme fraiche
  • 2 shallots, peeled and minced
  • 4 tbsp olive oil
  • 2 tbsp chopped capers
  • 2 tsp lemon zest
  • 4 tsp soy sauce
  • 2 tsp ground horseradish
  • 2 tsp chopped coriander
  • 2 tbsp chopped chervil
  • 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)
  1. Whip créme fraiche until thick, and stiff peaks are formed. Reserve in refrigerator.
  2. 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.
  3. 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.
  4. Lightly brush inside of 10 rings or molds with olive oil. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.
To Assemble

Place 2 tablespoons of tuna mixture in each mold. Smooth tuna mixture with back of spoon. Add 2 tablespoons of crème fraiche. Smooth with blade of flat knife, making sure that crème fraiche is level with top of mold. 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. Serve with toast.


  1. This looks amazing! Thanks for all the recipes.

  2. Totally yummy looking, and perfect for this hot, humid weather that we are having! I know you have said it before, but what could I use for creme Fraiche if I can't find it?