Instructions: 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 baking pan.

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.

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