Marinated Salmon and Scallops

Name: Marinated Salmon and Scallops
Yield: Serves 6
Ingredients: 1 lb / 455 g thinly sliced fresh salmon from the fillet; 2–3 tsp grain mustard; 1 shallot, peeled and finely chopped; 2–3 firm ripe tomatoes, peeled, deseeded and chopped; 9 or 12 scallops (white parts only), sliced horizontally into 2 or 3 pieces; ¼ tsp salt; ¼ tsp freshly ground black pepper; 5 tbsp hazelnut or extra virgin olive oil; 5 tbsp hazelnut or extra virgin olive oil; 1 tsp lime or lemon juice; 1 tsp lime or lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

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

Starter
Side dish
Pescatarian
Gluten-free

Method

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.