Ingredients

• 30g goose liver, shaped into small rounds
• 30g Canadian scallops, boiled
• 1 pc thin rice paper
• 3g tobiko
• 10g green chives
• Pinch of salt
• Pinch of chicken powder

Method

1. Marinate the goose liver and scallops with salt and chicken powder.
2. Wrap with rice paper and tie with chives.
3. Bake for 3 minutes until the rice paper turns golden.
4. Serve hot, garnished with tobiko.

Tip

Fresh scallops should be sufficiently heated to destroy harmful organisms but overcooking them will make them unpleasantly tough. The obvious indication they are done is the moment they turn opaque.

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