INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 350 degrees and place a roasting pan half full of
water in it, for baking the terrine. Cut a piece of waxed paper a
little larger all around than the terrine, and a piece of aluminum
foil slightly larger than that. Butter one side of the waxed paper.
Pull the tender leaves and top stems off the watercress (you may save
the rest for watercress soup), and chop them very fine, mince with  the
white and tender green of the scallions; saute slowly in 2  tablespoons
butter for a minute or so, until limp. Set aside in a  bowl. Look over
the salmon to be sure there are no bones.  Cut fillets into 2-inch
pieces and puree with the scallops, using the  steelblade. Remove cover
and add the eggs, salt, bread crumbs, 2 cups  cream, the lemon juice,
10 grinds of pepper, and nutmeg. Puree for 30  seconds or so. Remove
cover; scrape and stir contents about, and puree  longer if not smooth.
When you spoon a little up, mousse should hold  its shape softly- if
you think it could take more cream, start the  machine again, and add
more in a thin stream, checking that you have  not softened the puree
too much. Remove cover, and taste carefully  for seasoning -it should
seem a little oversalted and overseasoned if  you are to serve it cold,
since the seasonings will become less  strong once a mousse is cooked
and cooled.  Assembling the terrine: (The mousse is arranged in layers
in the  terrine:  plain mousse : green : plain mousse : salmon : ending
with plain  mousse.  Some of the plain mousse is blended with the
watercress and with the  salmon; otherwise the layers would separate
when the mousse is  sliced.)  Spread a layer of plain mousse in the
terrine, filling it by 1/4.  Smooth out with the back of a soup spoon
dipped in cold water. Stir a  dollop of mousse into the watercress
(about twice the amount of  mousse to cress) and spread into terrine,
smoothing it also with a  wet spoon. Spread on another layer of plain
mousse, and then remove  all but a large dollop of mousse from the
processor bowl. Place  salmon in processor with the remaining mousse
and puree for several  seconds until smooth; spread the salmon in the
terrine, and top with  a final layer of plain mousse, filling the
terrine to the top. Cover  with waxed paper, buttered side down, then
foil- paper and foil  should not come too far down sides of mold, or
water from baking pan  may seep into mousse.  Assembled terrine should
be baked promptly, since raw fish  deteriorates rapidly even under
refrigeration.  Baking  pre-heated oven in the pan of hot water. When
mousse starts to rise  above rim of terrine, after an hour or more, it
is almost done- and  not until then. It is done at an interior
temperature reading of 160  degrees.  Can be served hot or cold.
Yield: 8 to 10 servings  Converted by MC_Buster.  Per serving: 3250
Calories (kcal); 232g Total Fat; (63% calories from  fat); 109g
Protein; 186g Carbohydrate; 1205mg Cholesterol; 10119mg  Sodium Food
Exchanges: 10 1/2 Grain(Starch); 10 Lean Meat; 1  Vegetable; 1/2 Fruit;
44 Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9374
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3428
Calories From Fat: 1678
Total Fat: 190.1g
Cholesterol: 1353mg
Sodium: 14984.8mg
Potassium: 2902.6mg
Carbohydrates: 230.6g
Fiber: 11g
Sugar: 16.4g
Protein: 196.7g