Ingredients: 1 ovenproof Terrine 1 lb. Salmon Meat 3 oz Scallops 8 oz Cream Pinch Cayenne Pinch Salt 2 Sheets Nori 8 oz Scallops 4 oz Cream Pinch Cayenne Pinch Salt 1 Roasted Red Pepper 1 Roasted Yellow Pepper

Methods:

1. Make sure Seafood and Cream are well chilled. In a food processor, blend Salmon until a fine puree, add Cayenne, salt and slowly add cream. Coarsely chop Scallops and fold into Salmon mix. Place into fridge. Process remainder of Scallops as with Salmon.
2. Clean roasted Peppers removing outer skin and seeds. Slice into quarter inch strips.
3. Line Terrine with cling film. Lay Nori sheets on table and spread Scallop mix evenly over a 3 inch wide section. Lay red peppers lengthways over Scallop mix, roll Nori into a cylinder. Spread half of Salmon mix over bottom of Terrine. Lay Nori roll in center of Terrine. Lay yellow peppers along side of Nori. Fill Terrine with rest of Salmon mix. Fold cling film over top of mix, put lid on Terrine.
4. Place Terrine in shallow tray with enough warm water to reach halfway up Terrine. Place in preheated oven at 350o for 40-45 minutes.