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.
See the full recipe here: https://www.greatbritishchefs.com/recipes/scallop-nori-trout-roe-tartlets-recipe

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