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Salmon and scallop tartare with squid, tuna and ponzu dressing

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A recipe for the sushi lovers in your life.

Ingredients

For the salmon and scallop tartare

  • 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped
  • 4 sushi-grade scallops, finely chopped
  • salt and freshly ground black pepper

For the citrus dressing

For the Japanese pickles

For the lotus root crisps

For the ponzu dressing

For the squid and tuna

  • 4 sushi-grade baby squid, cleaned, thinly sliced
  • 200g/7oz sushi-grade tuna, thinly sliced

To serve

  • 2 red or purple shiso leaves
  • 2 green shiso leaves
  • 4 breakfast radishes, sliced
  • 1 tbsp snipped fresh chives