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Ingredients

• 300 g piece skinless salmon fillet, cut into 4 strips
• 200 g small scallops without coral
• ¼ cup (60 ml) dry white wine
• 200 ml fish stock
• thin slice of fresh ginger (there is no need to peel it)
• 250 g sugar snap peas
• 150 g radishes
• 150 g mixed salad leaves, such as baby spinach, watercress, cos lettuce and oak leaf lettuce
• For the dressing
• 85 g sprigs of watercress
• 1 shallot, chopped
• thin strip of lemon zest
• 2 tbsp snipped fresh chives
• 1 tsp lemon juice
• 2 tbsp plain low-fat yogurt
• salt and pepper

Description

In This Delicious Recipe, Scallops And Strips Of Salmon Fillet Are Briefly Poached In A Little Wine And Stock, Then Lifted Onto A Colourful Crunchy Salad. The Poaching Liquid Provides The Base For A Creamy Dressing. Serve With Crusty Bread.

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