Instructions: Dice the scallops and salmon.

Mix and chill.

Put the fish into a food processor and work until it becomes a mass.

Add the egg white and mix thoroughly.

In a separate bowl blend the fish veloute with the cream.

Add slowly to the fish mixture while the machine is running making sure that it is well incorporated.

Add the salt cayenne pepper and lemon juice.

For the best results all the ingredients including the food processor bowl should be very cold.

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