Scallop, Nori and Trout Roe Tartlets Recipe
These single-bite tartlets made from crispy nori seaweed contain a mixture of scallop, apple and pickled cucumber, which is then topped with ponzu-marinated trout roe.
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Ingredients
- 40g of trout roe
- 4 tbsp of ponzu
- 250ml of water
- 15g of kombu
- 5g of bonito flakes
- 3 nori sheets
- vegetable oil, for deep-frying
- 2 scallops, the best quality you can get
- 60g of Granny Smith apple
- 20g of pickled cucumber
- 1 pinch of shiso cress leaves
- 1 dash of cold-pressed rapeseed oil
- 1 pinch of sea salt
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