Salmon Medallions with Herb Mousse

400 g salmon fillet, skinned & boned
8 slices, prosciutto
rice bran oil for frying
SIDS SALT & PEPPER to taste
1 tsp SIDS CRAZY LEMON
1 small fennel bulb, thin sliced
handful of baby watercress
1 tbsp capers, rinsed
SCALLOP & HERB MOUSSE:--
200 g scallops, including roe
2 egg whites
handful of basil, chopped
handful of parsley, chopped
SIDS SALT & PEPPER to taste
CITRUS & BLACK PEPPER DRESSING:--
150 ml olive oil
50 ml fresh orange juice
50 ml fresh lemon juice
pinch of caster sugar
1 tbsp fresh ground black pepper

Scallop & Herb Mousse: process scallops, egg whites, herbs and SIDS SALT & PEPPER in a blender until smooth. Sauté a little to check seasoning.
Split salmon fillet in half lengthwise and season with SIDS CRAZY LEMON. Pipe scallop mousse onto one half of the salmon then place the other half of the fillet on top to form a sandwich. Wrap tightly in prosciutto and then in cling film the refrigerate for 30 minutes.
Preheat oven to 180oC.
Remove salmon from cling film and brown in a sauté pan until even colour all over. Finish in oven for 5-7 minutes. Remove from oven and rest for 5 minutes. Add capers to pan and squeeze over lemon juice.
Citrus & Black Pepper Dressing: blitz together all the ingredients.
Slice salmon into 8 pieces, allowing 2 per plate. Place fennel, capers and cress in a mixing bowl and toss with dressing, reserving some for drizzling on the plate. Arrange on serving plates next to the salmon with a drizzle of dressing.