4 Portions

• 1 lime
• ½ bunch of chives
• 1 (approx. 20g) piece of ginger
• 100g mangetout
• 400g very fresh skinless salmon fillet
• 6 very fresh kitchen-ready scallops
• 3-4 tbsps high-quality olive oil
• Sea salt
• Freshly ground black pepper
• 3 tbsps. light balsamic vinegar
• Sugar
• 100g frisée salad Some dill 
• potato straw for garnish

Salmon and scallop tartar served with mangetout and frisée salad and potato straw


1. Cut the lime in half and squeeze the juice of one half. Wash the chives, shake dry and cut into thin rings. Peel the ginger and finely grate or chop. Clean, wash and cut the mangetout into very fine strips.

2. Wash the fish, pat dry and finely dice. Also finely dice the scallops. Put the diced salmon and scallop into two separate bowls. Mix both with ginger, 1-2 tbsps. of oil and lime juice. Season with salt and little pepper. Only mix chives into the salmon tartar.

3. For the vinaigrette, season the vinegar with salt, pepper and 1 pinch of sugar. Fold in 2 tbsps. oil. Clean, wash and drain the salad.

4. Arrange the mangetout and salad on plates and drizzle with a little vinaigrette. Arrange the salmon tartar in an appetizer ring (about 8cm in Ø). Make gnocchi from the scallop tartar using 2 small spoons and place them on the salmon tartar. Garnish with some dill and potato straw and serve.