Spicy Salmon Tartare on a Bed of Raw Scallop
This is a reversed version of the scallop tartar, with a few adjustments. When I served this on the beautiful island of Frøya, I made both, thus creating lovely contrasts in both taste and color. The scallops and the raw salmon must be sushi quality. If not, use smoked salmon.
INGREDIENTS:
Number of servings
Serves 4 as a starter
List of ingredients
⅔ lb. (300 g) salmon fillet, chopped
¼ lb. (115 g) gravlaks, chopped
6-8 scallops, thinly sliced
1 tsp. coriander seeds 1 tsp. mustard seeds
5-10 white pepper corns
1 clove of garlic, coarsely chopped
1 tsp. salt (to taste)
½ tbs. mustard
1 tbs. olive oil
1 tbs. capers, coarsely chopped
1 tbs. tarragon, finely chopped
Juice of ½ lemon, approx. 4 tbs.
PREPARATION:
Using a pestle and mortar, grind coriander seeds, mustard seeds, pepper, garlic, and salt into a semi-coarse paste.
Arrange the scallop 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 salmon, gravlaks and spice mixture along with mustard, capers, and olive oil. Add lime zest and lime juice. Fold together until mixed.
Carefully place an open, circular mold on top of each plate arranged with sliced salmon. Fill each mold with salmon tartare. Carefully remove the molds, and serve right away.