Scallop tartar with papaya and lime crème fraîche & Marinated trout tartar with granny smith and vodka

For the scallop tartar:
Ingredients:
12 fresh scallops, diced
3 tablespoons papaya diced3 teaspoons chervilsalt and white pepperMix all the ingredients in a bowl, season with salt and pepper - keep in refrigerator

For the lime sauce:
juice of 1 lime5 tablespoons crème fraîche
zest of 1/2 the limesaltIn a small saucepan reduce the lime juice to half, slowly add to the crème fraîche until it tastes slightly sourAdd, lime zest and saltServe the tartar and garnish with the lime crème fraîche and some chervil
For the trout tartar
Ingredients for the marinade:

2 fresch trouts - filleted, skin on
40 g lemon balm roughly chopped
30 g sea salt or fleur de sel15 g sugar1 teaspoon crushed black peppercorns1 tablespoon olive oil4 cl vodkajuice of 1/2 a lemonMix all ingredients in a flat dish, make sure the trout is covered with the ingredients - keep in fridge for 24 hours. Covered.
Turn over the trouts every six hours, so they get alot of flavour from the marinadeFor the tartar:
Ingredients:

50 g Granny smith apple diced50 g cucumbre diced1 tablespoon lemon balm diced1 tablespoon olive oil1 shallot dicedRemove the skin form the trout filets and dice the fishMix all other ingredients in a bowlUsually there is no salt needed (you put some in the marinade, remember?) but you may add some if neededServe the tartar on a plate, garnish, place a big glass up side down on the plate and place the scallop tartar on the foot of the glass