Carpaccio of king scallops and salmon with Dill
Starter, Serves 4

Ingredients: 8 king scallops 4 thin slices of fresh salmon 4 tablespoons of olive oil 1 lemon juice 1 lime juice pink peppercorn salt pepper 3 tablespoons of frozen Darégal Dill

Directions

• Using a sharp knife, thinly slice the scallops in their width.
• Squeeze both citrus fruits in a bowl.
• Add the olive oil and dill.
• Season well.
• Mix it together.
• Place the salmon and scallops in a serving dish.
• Pour the dressing on top.
• Toss with care and marinate for 15 min in the fridge.
• Sprinkle the remainder of the dill just before serving.
• Serve with toasted farmhouse bread or warm blinis.

Tips
If using frozen scallops, thawing them in a milk and water mix will keep their flavor intact.

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