This appetizer - what a combination! Try it and you will enjoy the delicate flavors and textures of the seafood.

Food Safety Tips: The seafood must be frozen overnight, and defrosted slowly in your fridge.

Prepare and keep all tartar ingredients separately: Debone, chop and chill the salmon. Trim off the side muscle of the scallops and chop finely.

Prepare two mixing bowls, set over an ice bath. Place the scallops and half of the tartar ingredients in one bowl. Add salt and pepper. Mix well to coat. In the second bowl, add the salmon and the rest of the tartar ingredients, salt and pepper and mix well. Wait a minute before serving in order to let the seafood get totally cured. Taste and adjust seasoning if necessary.

To plate: Place a four inch tart ring in the center of a 12 inch plate. Fill and flatten two tablespoons of Celery-Root Remoulade. On top of the celery place a 2 inch by 3 inch stainless steel ring. Fill halfway with the salmon tartar, then top with the scallop tartar. Remove the rings gently. Repeat the same steps for the other plates. Garnish the top with ½ teaspoon of anchovy, ½ teaspoon of salmon roe, chives and sweet potato chips. Drizzle a few drops of paprika oil and balsamic reduction around. Serve immediately.

History: The Russians adopted the dish with just beef under the name steak tartare and gradually added chopped onions and egg to the beef. The tartare method had also reached China where Marco Polo encountered it for beef and other foods. German sailors, especially from Hamburg, encountered the dish on trading missions in Russia. They brought the dish back to Germany, where steak tartare became known as tartare steak. It also gained the alternate name of Hamburg steak, which became popular amongst the working class. German immigrants brought the dish to the U.S. in the late 18th and early 19th centuries, where it became known as a hamburger. This dish was not served in bread or buns until the 1880s or 1890s.

The tartare method of food preparation declined during the 20th century due to widespread use of antibiotics and factory farming, which increase the possibility of contracting a bacterial infection. However, the cooked hamburger became one of the world's most popular dishes by the end of the 20th century.

In the early 21st century, tartare preparations have begun to re-appear on the menus of high-end restaurants. Especially popular are preparations that feature fish, often tuna, as an early course.