Marinated Salmon and Scallops

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This makes an excellent starter, served with wedges of lemon or lime and hot toast, warm bread or pumpernickel. It can be prepared 2–3 hours in advance.


  • 1 lb / 455 g thinly sliced fresh salmon from the fillet
  • 9 or 12 scallops (white parts only), sliced horizont


Arrange the salmon on individual serving plates, leaving a space in the middle. Arrange the scallop slices, in overlapping circles, in the middle of each plate. Mix the tomatoes and shallot, and spoon a small heap on to the centre of each plate. Mix together the rest of the ingredients, and brush liberally over the fish. Cover each plate with cling film and refrigerate until required.