Salmon Scallop Carpaccio

Italian and Nordic traditions are brought together in this seafood entree.
200 g salmon fillet
100 g scallops
fresh chives
white pepper
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.