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Ingredients

• 300 g (10½ oz) piece of skinless salmon fillet, cut into 4 strips
• 200 g (7 oz) small scallops without coral
• 3 tbsp dry white wine
• 200 ml (7 fl oz) fish stock
• thin slice of fresh root ginger (there is no need to peel it)
• 225 g (8 oz) sugarsnap peas
• 140 g (5 oz) radishes
• 150 g (5½ oz) mixed salad leaves, including baby spinach, watercress, and cos and Oak Leaf lettuces
• Watercress dressing
• 85 g (3 oz) watercress
• 1 shallot, chopped
• thin strip of lemon zest
• 2 tbsp snipped fresh chives
• 1 tsp lemon juice
• 2 tbsp half-fat crème fraîche
• salt and pepper

Description

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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