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1
Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
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2
In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
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3
Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
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4
In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
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5
Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
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6
Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
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7
Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
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8
If available, press down with the bottom of a Worcestershire or Tabasco bottle.
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9
Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
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10
Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
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11
Whip the creme fraiche until thick, stiff peaks are formed.
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12
Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
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13
Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
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14
To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
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15
Garnish each parfait with one long chive spear placed at an angle over the parfait.
