To prepare the tartare, finely mince the red onion, and combine the capers and dill. Mince the scallops and smoked salmon (not the slices for wrapping).
Season with the ● ingredients and adjust to taste. Since these will be wrapped in smoked salmon, which already contains salt, I recommend using lemon juice to bring out the flavors and not to use too much salt.
Place the smoked salmon on a sheet of plastic wrap. Place the tartare on top of the salmon and roll it up. Twist both ends of wrap like a piece of candy to shape.
Right before serving, take them out of the refrigerator, remove the wrap, and top with a little bit of sour cream or sliced onions.
Or instead of sour cream, try "Crab & Avocado Appetizer" (Recipe ID: 859709).
Instead of dill, I tried coriander.
Story Behind this Recipe
I came up with this once to serve to guests and it turned out so good that it became something I often make.
Adjust the amount of salt and lemon juice based on the size of the scallops. Since they will be wrapped in smoked salmon, I recommend a light seasoning.