Individual Terrines Of Smoked Salmon And Scallops

Recipe Ingredients

2 lbs	908g / 32oz	Sea scallops
1 cup	237ml	Dry white wine
1 1/3 cups	194g / 6.8oz	Chopped fresh chives
3/4 cup	177ml	Crème fraîche or sour cream
1/2 cup	46g / 1.6oz	Minced fresh tarragon - plus
3 tablespoons	45ml	Minced fresh tarragon
5 tablespoons	75ml	Dijon mustard
1 1/3 cups	194g / 6.8oz	Diced peeled seeded English
		Hothouse cucumber
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Thinly-sliced smoked salmon
3/4 cup	177ml	Olive oil
1/3 cup	78ml	Tarragon vinegar
2		Watercress - thick stems trimmed
2		Belgian endive heads - trimmed, and (large)
		Leaves separated

Recipe Instructions

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

Line twelve 3/4-cup souffle 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 souffle 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 and 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.

This recipe yields 12 servings.

Source:
Bon Appetit, December 2001

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