Salmon Tartare and Scallop Ceviche
- prep time 1 min
- total time 1 min
- serves 6
8 oz fresh sushi quality salmon fillet, belly pin bones and skin removed (240g)
tsp olive oil, good quality (10ml)
tsp lemon oil (7.5)
tsp fresh chives, finely chopped (10ml)
1 Tbsp shallots, finely chopped (15ml)
1 tsp sea salt or to taste (5ml)
½ tsp white pepper (2.5ml)
1 full bulb of fresh Belgium endive
1 handful Fresh chives as an optional garnishScallop Ceviche
5 oz large sea scallops (150g)
Juice of 1 lime
1 Tbsp orange juice (15ml)
1 Tbsp grape seed oil (15ml)
1 Tbsp fresh baby basil, roughly chopped (15ml)
Sea salt and pepper to taste
1 -20/10 slices of fresh fennel, paper thin
1 head fresh Belgium Endive
1. Using a sharp knife, finely mince the salmon until a fine texture is achieved (do not use a food processor as it will damage the texture of the fish).
2. Place the minced salmon in a non reactive glass bowl. Stir in the olive oil, lemon oil, chives, shallots, salt and white pepper.
3. Put the bowl in the refrigerator and chill for 20-30 minutes.
4. Use a sharp knife to remove the hard base from the bottom of the endive. Pry apart the leaves of the endive, using your hands, ensuring that the leaves are whole and intact.
5. Spoon 1 tablespoon (15ml) of the tartar on to the rib of the endive leaving the top yellow section of the leaf unfilled. Garnish with chives if desired.
6. Serve cold with scallop ceviche (see recipe).Scallop Ceviche
1. Slice the scallops through the centre into three equal disks.
2. In a small glass non reactive bowl add the lime juice, orange juice, grape seed oil, basil and thinly sliced fennel. Mix until all the ingredients are evenly incorporated. Add the scallops to the citrus mixture and toss to coat. Place the bowl in the refrigerator and allow the mixture to marinate for 2-3 hours.
3. Use a sharp knife to remove the hard base from the bottom of the endive. Pry apart the leaves of the endive, using your hands, ensuring that the leaves are whole and intact.
4. Spoon 1 tablespoon (15ml) of the ceviche on to the rib of the endive leaving the top yellow section of the leaf unfilled.
5. Serve cold with salmon tartar (see recipe).