Other Countries(Change)

Salad of salmon, scallops, duck liver and pata negra

Cress used

Salad of salmon, scallops, duck liver and pata negra

For the marinated salmon, mix the sea salt with the sugar and lemon zest and rub into the salmon. Leave the fish to marinate for a day. Rinse the salmon and pat dry. Leave uncovered in the fridge for two hours. Then smoke the salmon in a smoke oven. 

For the marinated scallops, mix the vinegar with the olive oil, lemon juice and garlic puree. Halve the scallops lengthwise and marinate for 4 minutes.

Cut the salmon into 12 slices.
Arrange the plates with 2 lettuce leaves in the middle, with 3 slices of salmon and 2 slices of scallop on the side. Decorate with 2 rolls of pata negra and 2 curls of duck liver. Pipe lines of balsamic syrup over the dish and garnish with sprigs of Basil Cress.