recipes
Salmon carpaccio, citrus salad with a scallop and dill dressing.
Serves: 2
Ingredients
For the fish
- 300g fresh salmon tail fillet
- 3 tbsp lemon juice
- 1 tsp balsamic vinegar
- 4 tbsp olive oil
- 1/2 tsp chopped parsley
You will also need
- Small bunch mixed leaves
- 1/2 leek
- 1/2 orange
- 1 lime
- 6 scallops
- 1 tbsp black caviar
- 1 tsp chopped dill
- 2 tbsp olive oil
Method
Cut the salmon in thin slices using a very sharp knife and lay in a small ceramic dish. Mix all the other ingredients together and pour over the salmon, cover with cling film and leave to rest in a fridge for a few minutes. Cut the leeks in fine julienne, zest the lime and take the segments out of the orange. Mix all the ingredients in a bowl and season. Seal the scallops well from both sides and remove from heat, using a sharp knife slice the scallops finely and mix in a bowl with the rest of the ingredients. Serve the salmon in the middle with the salad on top drizzled with the scallop & dill dressing.
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