Scallop & Salmon Tartare Sushi Balls

Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Scallop & Salmon Tartare Sushi Balls. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Scallop & Salmon Tartare Sushi Balls is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Scallop & Salmon Tartare Sushi Balls is something which I've loved my whole life. They're fine and they look wonderful.

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As for the number of servings that can be served to make Scallop & Salmon Tartare Sushi Balls is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Scallop & Salmon Tartare Sushi Balls using 11 ingredients and 6 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Make ready to make Scallop & Salmon Tartare Sushi Balls:

1. 4 small Smoked salmon slices
2. 1 dash Sour cream (optional)
3. For the scallop tartare:
4. 2 Sashimi grade scallops
5. 5 grams Smoked salmon
6. 3 grams Red onion
7. 3 Capers
8. 1 dash Dill
9. 1 few drops ●Lemon juice
10. 1 ●Salt (Krazy Salt, if possible)
11. 1/2 tsp ●Extra virgin olive oil

Instructions to make to make Scallop & Salmon Tartare Sushi Balls

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.com/us/recipes/154890-crab-and-avocado-base-for-hors-doeuvres
6. Instead of dill, I tried coriander.

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