Salmon & Scallop Terrine

Place scallops on a piece of paper towel to absorb excess moisture.

In a food processor add scallops and eggs and process until smooth (about 1 minute).

Pour mixture out into a stainless steel bowl placed on a larger bowl with ice.

Slowly add in cream while folding into scallop puree.

Season with salt and freshly ground white pepper.

Pass through a fine mesh strainer or a tami into a clean bowl. Refrigerate until ready to use

Cut salmon into small pieces.

Place in a food processor with eggs and process until smooth.

Add butter and process until incorporated.

Place mixture into a bowl over ice and fold in heavy cream.

Pass mixture through a fine mesh sieve or a tami. Refrigerate until ready to use.

Terrine: Butter inside of a large terrine mold.

Pour in salmon mousse into mold until ½ – ¾ full.

Fill remaining terrine with scallop mousse.

Place a piece of buttered foil on top of terrine (butter side down).

Place terrine mold into a water bath and bake in oven for 35- 45 minutes or until terrine is firm to touch.

Remove from oven and water bath and allow to cool for 10 minutes.

Invert terrine onto a plate or platter and allow to cool completely.

Place in refrigerator for at least 4 hours.

To Rewarm: Cut terrine into 1 inch slices.

Place on a baking tray lined with a piece of buttered parchment paper. Place another piece of buttered parchment on top and place in a low oven until heated through.

To Serve: Spoon butter sauce onto the bottom of a plate and place a piece of warmed terrine on top. Serve immediately.