Smoked salmon and scallops on spiced potato and fennel cake

Ingredients

• 160 g smoked salmon trout (preferably from Franschhoek)
• 100 g potato washed and cut into julienne strips
• 15 g bronze fennel leaf
• 20 g onion, cut into thin slices
• ½ teaspoon fennel seeds
• 15 g butter
• Maldon sea salt and black pepper
• 6 scallops, cleaned and roe removed
• 15 ml olive oil
• 80 ml Sour Apple schnapps
• 6 tbsp water
• 6 tbsp sugar
• 50 g cucumber, washed and sliced into thin strips
• 6 tbsp rice vinegar