Salad of salmon, scallops, duck liver and pata negra


Serves 4

Marinated salmon

  • 20 g sea salt
  • 15 g brown sugar
  • 5 g lemon zest
  • 5 g orange zest
  • 400 g salmon with skin

Marinated scallops

  • 1 dessert spoon vinegar
  • 2 dessert spoons olive oil
  • 1 dessert spoon lemon juice
  • 1 teaspoon garlic puree 
  • 4 scallops

Balsamic syrup

  • 8 duck liver curls
  • 8 (thin) slices of pata negra
  • 8 lettuce leaves (heart)
  • 1 carton of Basil Cresssea
  • salt, pepper

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.

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