Terrines of Smoked Salmon and Scallops

These can be made one day ahead, then drizzle with vinaigrette just
before serving.

Makes 12 servings

Ingredients:

2 pounds sea scallops
1 cup dry white wine
1 1/3 cups fresh chives, chopped, divided
3/4 cup crème fraîche, or sour cream
1/2 cup minced fresh tarragon plus 3 tablespoons
5 tablespoons Dijon mustard, divided
1 1/3 cups diced, peeled, seeded English hothouse cucumber
1 pound thinly sliced smoked salmon
3/4 cup olive oil
1/3 cup tarragon vinegar
2 bunches watercress, thick stems trimmed
2 large heads Belgian endive, trimmed, leaves separated

Preparation:

Combine scallops and wine in skillet. Cover and simmer over medium
heat until scallops are just opaque in center, about 5 minutes. Drain,
chill until cold, about 2 hours. Cut scallops into 1/2-inch pieces.

Line 12 3/4-cup soufflé dishes with plastic wrap, extending over sides
by 3-inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon
and 3 tablespoons mustard in large bowl to blend. Gently stir in
scallops and cucumber. Season with salt and pepper.

Cut 12 rounds from salmon slices to fit bottom of soufflé dishes,
place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top
each with another layer of salmon, trimming to fit. Divide remaining
scallop mixture among dishes, about 1/4 cup for each. Top each with a
third layer of salmon, trimming to fit. Fold plastic wrap overhang
over terrines to enclose completely. Chill at least 4 hours. (Can be
made 1 day ahead. Keep chilled.)

Whisk oil, vinegar, 1/3 cup chives, 3 tablespoons tarragon and 2
tablespoons mustard in medium bowl to blend. Season to taste with salt
and pepper.

Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of
12 plates. Peel off plastic wrap from each terrine. Surround each
terrine with watercress sprigs and endive leaves. Drizzle greens and
terrines with vinaigrette and serve.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC


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