Here I add a little bit of a rather pungent spice mixture to the sweet scallops. The result is absolutely fantastic! Make sure that your salmon and scallops are as fresh as can be. The scallops and the raw salmon must be of sushi quality. If not, use smoked salmon.
Serves 4 as a starter
Using a pestle and mortar, grind coriander seeds, mustard seeds, pepper, garlic, and salt into a semi-coarse paste.
Arrange the salmon slices on four serving plates, so they cover as much of the plate as possible. Cover with foil and put in the fridge while making the tartare.
Mix the scallops, mustard, capers, olive oil, lime zest, lime juice, and spice mixture in a bowl. Fold together until mixed.
Carefully place an open, circular mold on top of each plate arranged with sliced salmon. Fill each mold with scallop tartare. Carefully remove the molds, and serve right away.