Name: Hot and Cold Salad of Smoked Salmon and Scallops with Basil Dressing
Cuisine: United Kingdom
Ingredients: 50 g / 2 oz. aubergines, diced; 50 g / 2 oz. courgettes, diced; salt and freshly ground white pepper; 50 g / 2 oz. onion, diced; 50 g / 2 oz. basil; juice of 1 lemon; 4 tbsp extra-virgin olive oil; 8 scallops; 50 g / 2 oz. blanched, skinned, deseeded and diced tomato flesh; 115 g / 4 oz. red peppers, peeled and diced; a little oil; mixed salad leaves; 225 g / 8 oz smoked salmon, thinly sliced

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

225 g / 8 oz smoked salmon, thinly sliced
mixed salad leaves
a

Europe
United Kingdom
Starter
Pescatarian
England
Gluten-free

Method

First, make the Basil Dressing: warm the oil, add the picked basil leaves and season. Blend to a purée in a blender or food processor. Allow to cool.
Prepare the vegetable garnish: lightly sauté all the fresh vegetables separately in a little oil until tender. When all are cooked, mix them together and add the tomato. Keep warm.
Roll up the slices of

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