HERE'S a dish to impress from celebrity chef Nigel Smith, of the Feilden's Arms, Mellor Brook.

SERVES TWO

6oz smoked salmon, finely diced

1 small bunch of dill, finely chopped

1 large beef tomato, blanched and skin removed so just the flesh is used

Half a lime

Black pepper

For the butter sauce:

2 large dessertspoons of white wine vinegar

1 dessertspoon of white wine

1 shallot, peeled and finely sliced

2 dessertspoons of double cream

3oz hard unsalted butter

Half a lemon

Dessertspoon of finely chopped chives

For the deep fried scallop:

1 or 2 scallops, preferably 1 large per person

4oz fresh breadcrumbs

Salt to season

PLACE the salmon, tomato (diced, so it forms tomato concasse, which is just tomato flesh) dill and lime juice into a bowl and mix together.

Season with a touch of black pepper -- don't add salt.

Place this into a pastry cutter ring on a plate, then lift the ring off.

For the butter sauce: Reduce the white wine vinegar and white wine with shallots down by half. Add to this the double cream, bring to the boil and whisk in little bits of butter a little at a time to form a butter sauce. Add the finely-chopped chives, season, add a squeeze of lemon juice and pour the sauce around the plate containing the salmon.

For the scallops: Roll the scallops in breadcrumbs and deep fry them in a deep fat fryer for approximately 2-3 minutes until golden brown. Ensure they are well drained on some kitchen paper, season with salt and place them on top of the salmon in the centre of the plate.