Peel the radish and then use a mandolin to cut it into julienne strips. Place in a colander, sprinkle with salt and leave to drain for 20 minutes.
Place the egg yolks in a bowl and add salt, pepper and the mustard. Start whisking and then gradually add in the sunflower oil until you have a thick mayonnaise. Add the vinegar and season to taste.
Snip the chives.
Add the radish to the mayonnaise and then mix in the chives.
Cut the salmon fillet into 18 thin slices. Cut each scallop into 5 slices.
Cut baking parchment into 6 squares. Place a slice of salmon on to each sheet of parchment and then add 5 slices of scallop. Add a second slice of salmon, 5 more slices of scallop and finish with a final slice of salmon.
Turn the salmon and scallop stacks out on to your serving plates.
Make the marinade by mixing together the soy sauce, honey, olive oil and the juice of the lime. Season the salmon and the scallops with the yuzu fleur de sel, crushed pink peppercorns and the soy marinade. Use a stainless steel serving ring to plate the radish alongside the fish. Finish with a few sprigs of fresh dill to finish.
«The layered salmon and scallops can be prepared in advance and kept in the fridge for 4 - 6 hours.»