Lachs Carpaccio with Scallops

Ingredients

• 4 scallops
• 1 lemon juice
• 1 splash white wine
• 1 tsp finely chopped herbs (e.g., chervil, dill)
• freshly ground pepper
• 1 tbsp Pernod
• coarse Sea salt
• 2 seaweed sheets (19x22 cm each)
• 400 g salmon fillet (whole piece)
• 1 tbsp white wine
• 2 tbsp lemon juice
• 4 tbsp olive oil
• Salt
• Pepper
• 2 tsp chopped herbs (e.g., chervil, dill)
• 50 g alfalfa sprouts

Instructions

1. 1.

   Rinse scallops, clean and pat dry. Mix lemon juice, white wine, herbs, and pepper. Marinate scallops in the mixture for 2 hours.

2. 2.

   Moisten seaweed sheets with cold water. Carefully cut salmon fillet lengthwise into a butterfly shape and unfold. Cover the inner side with seaweed sheets. Place scallops from the marination on top of the seaweed. Drizzle Pernod and season with a bit of sea salt. Fold salmon over the scallops and roll up. Wrap the salmon roll tightly in aluminum foil, twisting the ends like a candy wrapper. Freeze for about 4 hours.

3. 3.

   Whisk white wine, lemon juice, olive oil, salt, pepper, and herbs together. Remove the foil and slice the salmon roll into very thin slices with a slicer. Place the slices on pre-chilled plates. Briefly toss alfalfa sprouts in the marination and arrange them over the carpaccio. Serve immediately.