Tartare of Huon Salmon and Ocean Trout with Reserve Selection Hand-Milked Caviar

Ingredients

• 260g Reserve Selection Hand-Milked Caviar
• 400g Fresh Huon Salmon (Skin off, centre cut portion)
• 400g Fresh Huon Ocean Trout (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

Method

1. 1

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

2. 2

   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.

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.