Salad of salmon, scallops, duck liver and pata negra

(For 4 portions)

Marinated salmon:

• 20 g sea salt
• 15 g brown sugar
• 5 g lemon zest
• 5 g orange zest
• 400 g salmon with skin

Marinated scallops:

• 1 dessert spoon vinegar
• 2 dessert spoons olive oil
• 1 dessert spoon lemon juice
• 1 teaspoon garlic puree 
• 4 scallops

Balsamic syrup:

• 8 duck liver curls
• 8 (thin) slices of pata negra
• 8 lettuce leaves (heart)
• 1 carton of Basil Cresssea
• salt, pepper

• For the marinated salmon, mix the sea salt with the sugar and lemon zest and rub into the salmon. Leave the fish to marinate for a day. Rinse the salmon and pat dry. Leave uncovered in the fridge for two hours. Then smoke the salmon in a smoke oven. 
• For the marinated scallops, mix the vinegar with the olive oil, lemon juice and garlic puree. Halve the scallops lengthwise and marinate for 4 minutes.
• Cut the salmon into 12 slices.
• Arrange the plates with 2 lettuce leaves in the middle, with 3 slices of salmon and 2 slices of scallop on the side. Decorate with 2 rolls of pata negra and 2 curls of duck liver. Pipe lines of balsamic syrup over the dish and garnish with sprigs of Basil Cress.