Terrines of Smoked Salmon and Scallops

These can be made one day ahead, then drizzle with vinaigrette just before serving. Times are estimated and do not include chilling time.

• Ready In: 25 mins
• Serves: 12

Ingredients

• 2  lbs scallops
• 1  cup dry white wine
• 1 1⁄3 cups fresh chives, chopped, divided
• 3⁄4 cup creme fraiche or 3⁄4 cup sour cream
• 1⁄2 cup fresh tarragon, plus
• 3  tablespoons fresh tarragon, minced
• 5  tablespoons Dijon mustard, divided
• 1 1⁄3 cups English cucumbers, diced, peeled, seeded
• 1  lb smoked salmon, thinly sliced
• 3⁄4 cup olive oil
• 1⁄3 cup tarragon vinegar
• 2  bunches watercress, thick stems trimmed
• 2  heads Belgian endive, trimmed, leaves separated

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.).