Individual Terrines of Smoked Salmon and Scallops

Name: Individual Terrines of Smoked Salmon and Scallops
Yield: Makes 12 Servings
Ingredients: 2 pounds sea scallops; 1 cup dry white wine; 1 1/3 cups chopped fresh chives; 3/4 cup crème fraîche or sour cream; 1/2 cup plus 3 tablespoons minced fresh tarragon; 5 tablespoons Dijon mustard; 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 of Belgian endive, trirmmed, leaves separated

By Carole BloomPhotographer Brian Leatart

November 30, 2001

Recipe notes