Culinary Council Member and esteemed restaurateur David Burke recently was aboard Zuiderdam to host his Food & Beverage Aficionado Cruise to Canada & New England. Throughout the voyage, guests had the pleasure of attending live cooking demonstrations, talks and book signings, as well as in intimate reservation-only dinner at Pinnacle Grill. If you weren’t able to join us onboard this cruise, you can still get a taste of what you missed with this delicious recipe from Burke himself! Read below to recreate David Burke’s Parfait of Salmon and Tuna Tartare with Crème Fraiche.
800g hamachi (yellowtail) fillet, sashimi quality
1 cup crème fraiche
2 tbsp shallots, peeled and minced
4 tbsp olive oil
2 tbsp capers, chopped
2 tsp lemon zest
4 tsp soy sauce
2 tsp ground horseradish
2 tsp coriander, chopped
2 tbsp chervil, chopped
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)
Whip crème fraiche until thick, stiff peaks are formed. Reserve in refrigerator.
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.
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. Lightly brush inside of 10 rings or molds with olive oil. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.
Place 2 tablespoon of tuna mixture in each mold. Smooth tuna mixture with back of spoon. Top with 2 tablespoons of salmon mixture in each mold. Add 2 tablespoons of crème fraiche to each mold. Smooth with blade of flat knife, making sure that crème fraiche is level with top of molds. 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. Top with caviar and serve with toast.
If you want to join one of our Food & Beverage Aficionado Cruises this year, we have one more in November. Join our Master Mixologist Dale DeGroff on the Nov. 10 Tropical Caribbean cruise aboard Oosterdam. And don’t forget, all of our Culinary Council members have their own specialty dishes on the shipboard menus so you can indulge in their famous flavors throughout the cruise.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.