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Rub the salmon fillet and scallops with sugar and salt. Pack it in well and let it marinade in the refrigerator overnight. Mix the sugar and salt together. Place half in a container and add the egg yolks, but ensure they remain whole. Add the rest of the salt and allow it to remain in the refrigerator for 1 day. You will end up with cured egg yolks. Rinse off the salt and sugar before serving. Cut the salmon and scallops into small pieces, mix in the ground pepper and dill, then arrange them on the plate. Finely chop the dill, then mix with chopped shallot, lemon juice, apple, and olive oil. Season with salt and pepper. Top the dish with the cured egg yolk and dollops of Snøfrisk®.