Charlie Tayler's Scallop & Nori Tartlet with Ponzu Trout Roe

A canapé that perfectly encapsulates chef Charlie Tayler's approach to combining Japanese flavours and techniques with the best of British produce, these single-bite tartlets made from crispy nori seaweed contain a mixture of scallop, apple and pickled cucumber, which is then topped with ponzu-marinated trout roe. It might look intimidatingly impressive, but the dish itself is actually simple to put together - just make sure you use the best quality ingredients you can get.
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[@threemothers]

Looks delicious and clever. I’ll steal the kombu cup idea. Thanks for sharing

[@markchristopher4165]

an 8 person restaurant sounds amazing for such an intense tasting menu

[@drawitout]

Wowowow. 😍 I will have to return for the full thing when it’s not the middle of the night in Canada.

[@wilsonyap1388]

How long do u cure that trout roe?