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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.