Scallop & Salmon Tartare Sushi Balls

Name: Scallop & Salmon Tartare Sushi Balls
Yield: 4 servings
Cuisine: American
Ingredients: 4 small Smoked salmon slices; 1 dash Sour cream (optional); 2 Sashimi grade scallops; 5 grams Smoked salmon; 3 grams Red onion; 3 Capers; 1 dash Dill; 1 few drops ●Lemon juice; 1 ●Salt (Krazy Salt, if possible); 1/2 tsp ●Extra virgin olive oil

cookpad.japan @cookpad_jp

I came up with this once to serve to guests and it turned out so good that it became something I often make.

Adjust the amount of salt and lemon juice based on the size of the scallops. Since they will be wrapped in smoked salmon, I recommend a light seasoning. Recipe by Kechauru recipe

I came up with this once to serve to guests and it turned out so good that it became something I often make.

Adjust the amount of salt and lemon juice based on the size of the scallops. Since they will be wrapped in smoked salmon, I recommend a light seasoning. Recipe by Kechauru recipe

cookpad.japan @cookpad_jp

I came up with this once to serve to guests and it turned out so good that it became something I often make.

Adjust the amount of salt and lemon juice based on the size of the scallops. Since they will be wrapped in smoked salmon, I recommend a light seasoning. Recipe by Kechauru recipe

I came up with this once to serve to guests and it turned out so good that it became something I often make.

Adjust the amount of salt and lemon juice based on the size of the scallops. Since they will be wrapped in smoked salmon, I recommend a light seasoning. Recipe by Kechauru recipe

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Ingredients

4 servings

4 smallSmoked salmon slices
1 dashSour cream (optional)
For the scallop tartare:
2Sashimi grade scallops
5 gramsSmoked salmon
3 gramsRed onion
3Capers
1 dashDill
1few drops ●Lemon juice
1●Salt (Krazy Salt, if possible)
1/2 tsp●Extra virgin olive oil

Saved

Steps

1

To prepare the tartare, finely mince the red onion, and combine the capers and dill. Mince the scallops and smoked salmon (not the slices for wrapping).
2

Season with the ● ingredients and adjust to taste. Since these will be wrapped in smoked salmon, which already contains salt, I recommend using lemon juice to bring out the flavors and not to use too much salt.
3

Place the smoked salmon on a sheet of plastic wrap. Place the tartare on top of the salmon and roll it up. Twist both ends of wrap like a piece of candy to shape.
4

Right before serving, take them out of the refrigerator, remove the wrap, and top with a little bit of sour cream or sliced onions.
5

Or instead of sour cream, try "Crab & Avocado Appetizer".
https://cookpad.wasmer.app/us/recipes/154890-crab-and-avocado-base-for-hors-doeuvres

Crab and Avocado Base for Hors D'oeuvres
6

Instead of dill, I tried coriander.