4 sl Salmon, sliced, thin, Salt (to taste)
— about 4 oz each Pepper, white (to taste)
1/2 lb Scallops 2 tb Vinegar, wine
1 ea Egg white 1/2 c Wine, white
1 c Cream, heavy 2 tb Shallots, minced
1/4 c Shallots, minced 1/4 lb Butter, softened
1/4 c Vinegar, wine, red 1/8 c Cream, heavy
Put the scallops into a food processor and puree.
Add egg white and blend for a few seconds.
Slowly add cream and season with salt and white pepper.
Lightly pound salmon to a uniform thickness and divide the mousse
among the filets. Roll filets into cylinders and place in a buttered
Sprinkle with shallots, vinegar, wine and pepper, Bake for 5 to
10 minutes in a 250 – 275 F oven, or until just done.
Serve with Buerre Blanc.
Buerre Blanc: =============
Put the shallots in a pan with vinegar and reduce until the
liquid is evaporated.
Whisk in butter until a smooth emulsion is formed.
Add cream and cook carefully for a minute.