Spicy Salmon Tartare on a Bed of Raw Scallop

S4 with Andreas ViestadEPISODE 06
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.


  • 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.