Marinated chicory with salmon cream

From each shrub chicory 8 loose leaves. Chop and shred scallops. Sprinkle herb leaves from twigs and finely chop. Halve limes. Keep 1 lime half apart, rest squeeze out. Season together shallots in scallions, herbs, oil and 3 tablespoons of lime juice. Cut in chicory and leave to marinate in refrigerator for at least 1 hour. Cut salmon fillets and 4 tomatoes into pieces. In a food processor, fillet of salmon, tomato pieces, cream cheese and 1 tablespoon of lime juice to smooth cream. Store in a refrigerator until use.

Lime half cut in four and thin slices. Cut the rest of tomatoes into wafer thin strips. Remove chicory leaves from marinade and arrange on flat serving dish. Salmon cream in chicory leaves to create and garnish with lime wedges and tomato strips.