Marinated Salmon and Scallops

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 horizontally into 2 or 3 pieces
  • 2–3 firm ripe tomatoes, peeled, deseeded and chopped
  • 1 shallot, peeled and finely chopped
  • 2–3 tsp grain mustard
  • 5 tbsp hazelnut or extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp lime or lemon juice


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.