Salmon and Tuna Tartare with Crème Fraiche | Cruise Scoop

Ingredients

• 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)