Cut the salmon and the scallop into small to medium size pieces and season with salt and pepper.
Mix the salmon, scallop and chopped chives together and turn it into a small rectangular dish which has been lined with SAGA Cooking Paper. Cover with a suitable size piece of cooking paper and press down with your knuckles. Place a weight on top and put into the freezer until it begins to freeze. Thinly slice the loaf and portion the
carpaccio on plates.
TOP TIP: You can prepare the portions in advance by interleaving them with SAGA Cooking Paper and refrigerating.
