Trout And Scallop Terrine

• 1 pound salmon fillets skin removed and chopped
• 3 eggs beaten
• 1/2 cup breadcrumbs
• 1 1/4 cups creme fraiche or sour cream
• 1 lemon zested and juiced + lemon wedges, to garnish
• 12 scallops patted dry
• 3 1/2 ounces farmer's cheese fresh
• 3 tablespoons fresh chives chopped, a little reserved for garnish
• 3 1/2 ounces mixed greens to serve

1. Preheat oven to 325u0b0F. Line a 12x4 inch loaf pan with foil. In a food processor, process salmon until finely minced. Add eggs, breadcrumbs, 3/4 cup creme fraiche, lemon zest and lemon juice and process for 2-3 seconds. Season then transfer 1/2 to prepared pan. Arrange scallops along middle then cover with remaining salmon mixture and smooth top.
2. Cover pan with greased foil and place in a large deep roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 45-55 mins, until just set. Remove loaf pan from water and let cool. Chill for about 4 hours.
3. Meanwhile, to make cheese dip, mix remaining creme fraiche with farmer's cheese and chives. Season to taste.
4. Turn terrine out onto a serving plate. Sprinkle with remaining chives. Serve with mixed greens, lemon wedges and cheese dip.

salmon, eggs, breadcrumbs, crueme, lemon, s cheese, fresh chives, mixed greens

Taken from www.yummly.com/recipe/Trout-and-Scallop-Terrine-1407738 (may not work)