With a sharp knife carefully dice the fresh Huon Salmon and Ocean trout into 5mm dice/cubes and refrigerate.

For the tartare, combine diced salmon and trout with all other ingredients reserving the caviar for garnish. Taste and adjust with lemon juice, salt and pepper.

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.