Instructions: Combine scallops and wine in large skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain. Chill scallops until cold, about 2 hours. Cut scallops into 1/2-inch pieces.

Line twelve 3/4-cup souffle dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 cup fresh chives, creme fraiche, 1/2 cup tarragon, and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper.

Cut 12 rounds from salmon slices to fit bottom of souffle dishes; place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes (about 1/4 cup for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Whisk oil, vinegar and 1/3 cup chives, 3 tablespoons tarragon, and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper.

Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.

This recipe yields 12 servings.

Comments: These can be made one day ahead, then drizzled with the vinaigrette just before serving.

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