Tartare of Huon Salmon and Huon Tasmanian Hand-Milked Salmon Caviar

Bahan-bahan

• 260g Tasmanian Salmon Caviar
• 800g Fresh Huon Salmon (Skin off, centre cut portion)
• 150g Creme fraiche
• 1/2 tsp Orange zest
• 2 tsp Lemon zest
• 2 tblsp Finely chopped Parsley, Chervil, Chives and Dill
• 1 1/2 Escallots (Finely diced)
• 1 Juice of a lemon

Kaedah

1. 1
   With a sharp knife carefully dice the fresh Huon Salmon into 5mm dice/cubes and refrigerate.
2. 2
   For the tartare, combine diced salmon with all other ingredients reserving the caviar for garnish. Taste and adjust with lemon juice, salt and pepper.
3. 3
   Serve immediately in chilled glass or serving spoons with a generous spoonful of Hand-milked caviar. This fresh and tasty serving suggestion was put together by our very talented chef and Victorian Sales Representative, Simon Smits.