Scallop and Salmon Carpaccio with Apple and Walnut Salad
Photography Vanessa Wu.
Serves: 4
INGREDIENTS
12 fresh scallops
300 gram piece salmon
Dressing
1½ tablespoons lime juice
3 drops Tabasco sauce
2 tablespoons extra virgin olive oil
1 tablespoon canola oil
1 tablespoon finely chopped chives
sea salt and freshly ground pepper
Salad
handful of baby rocket
1 small red apple, julienned
50 grams walnuts, toasted and roughly chopped
1 tablespoon olive oil
squeeze of lemon juice
METHOD
Clean the scallops and remove the coral and the thin band from around the outside of the scallops. Slice each scallop into 3 rounds.
Remove the pin bones from the salmon and slice very thinly.
Dressing: Whisk the lime juice, Tabasco, both oils and the chives in a bowl and season to taste. Adjust with more lime juice or olive oil if needed.
To serve: Arrange the scallops in a circle on each plate, leaving the centre free for the salad. Place the salmon around the outside of the scallops. Drizzle over the dressing and leave to sit for 15 minutes. Put the salad ingredients in a bowl and toss with the oil and lemon juice. Season. Place a small stack of salad in the centre of each plate and serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.