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Receta Individual Terrines Of Smoked Salmon And Scallops
by Global Cookbook

Individual Terrines Of Smoked Salmon And Scallops
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  Raciónes: 12

Ingredientes

  • 2 lb sea scallops
  • 1 c. dry white wine
  • 1 1/3 c. minced fresh chives
  • 3/4 c. creme fraiche or possibly lowfat sour cream
  • 1/2 c. chopped fresh tarragon plus
  • 3 Tbsp. chopped fresh tarragon
  • 5 Tbsp. Dijon mustard
  • 1 1/3 c. diced peeled seeded English hothouse cucumber Salt to taste Freshly-grnd black pepper to taste
  • 1 lb thinly-sliced smoked salmon
  • 3/4 c. extra virgin olive oil
  • 1/3 c. tarragon vinegar
  • 2 bn watercress thick stems trimmed
  • 2 lrg Belgian endive heads trimmed, and leaves separated

Direcciones

  1. Combine scallops and wine in large skillet. Cover and simmer over medium heat till scallops are just opaque in center, about 5 min. Drain. Refrigeratescallops till cool, about 2 hrs. Cut scallops into 1/2-inch pcs.
  2. Line twelve 3/4-c. souffle dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 c. fresh chives, creme fraiche, 1/2 c. tarragon, and 3 Tbsp. 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 souffle dishes; place 1 round in each dish. Top each with 1/4 c. scallop mix. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mix among dishes (about 1/4 c. for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Refrigerateat least 4 hrs. (Can be made 1 day ahead. Keep chilled.)
  4. Whisk oil, vinegar and 1/3 c. chives, 3 Tbsp. tarragon, and 2 Tbsp. mustard in medium bowl to blend. Season to taste with salt and pepper.
  5. 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.
  6. This recipe yields 12 servings.
  7. Comments: These can be made one day ahead, then drizzled with the vinaigrette just before serving.