Golden Caviar with Wild Sockeye Salmon Tartare

Chef Terry Gereta
Fusion Grill

While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh and deep red colour but any raw, fresh salmon can be used.

Ingredients
Crème fraîche
1/2 cup whipping cream
1 Tbsp 3% buttermilk
Lobster oil
Shells from 2 lobsters
Salt, to taste
Pepper, to taste
1 tsp tomato paste
1 1/2 cups canola oil

Sockeye tartare
3 oz fresh sockeye salmon, diced
1/2 tsp prepared horseradish
Salt, to taste
Pepper, to taste
1/4 tsp chopped fresh dill
1/4 tsp mayonnaise

Potato
1 russet potato, sliced thinly lengthwise
1 Tbsp canola oil
Salt, to taste
Pepper, to taste

Garnish
2 Tbsp golden caviar
Fresh chives & dill

Method
Crème fraîche

1. Combine whipping cream and buttermilk. Cover with cheesecloth and leave at room temperature for 8-24 hours, until the thickness is that of underwhipped whipped cream. Stir well, cover tightly and refrigerate for up to ten days.

Lobster oil

1. Lightly oil and season lobster shells. Bake in a 350˚F oven for about 20 minutes for raw shells and 5 minutes for cooked shells. Remove shells from oven, cool, crush in a cloth with a hammer.
2. Place crushed shells, tomato paste and canola oil in a small saucepan. Warm on medium heat for 10 minutes. Place entire mixture in fridge and steep for 24 hours.
3. Strain mixture through a cheesecloth. Let stand for 20 minutes. Separate oil from liquid. Reserve oil for service.

Potato

1. Lay the sliced potatoes on a work surface. Oil and season with salt and pepper.
2. Grill potatoes over hot coals or on barbecue until potato is cooked, about 5-10 minutes. Remove from grill. Place on paper towel to soak up excess oil. Cool and reserve for service.

Salmon tartare

1. Combine all ingredients and refrigerate for 4 hours.

To serve

1. Roll each potato slice into a cylinder shape and place on a refrigerated plate in log house style. Place salmon tartare on top of potatoes.
2. Top with crème fraîche and caviar. Garnish with chives and dill. Dot the plate with lobster oil.

Yield 1 serving