1 (6-oz.) salmon steak, cut in half
12 small or 6 medium scallops
1-1/2 cups dry white wine
1 bay leaf
6 whole black peppercorns
2 large onion slices
Salt to taste
1 (1/4-oz.) envelope unflavored gelatin
1 cup bottled clam juice
6 oz. shelled, deveined cooked shrimp
Fresh dill sprigs
1 tablespoon olive oil
1 shallot, chopped
Pinch of saffron threads
3 tablespoons whipping cream
Place salmon and scallops in a medium saucepan and add 2/3 cup wine, bay leaf, peppercorns, and onion slices. Season with salt. Bring to a boil; reduce heat, cover and simmer 5 to 6 minutes or until seafood is opaque throughout.
Let cool in the cooking liquid. Meanwhile, in a small saucepan, sprinkle gelatin over 1/2 cup clam juice and let stand for about 5 minutes or until spongy. Then stir over low heat until gelatin is dissolved. Add remaining 1/2 cup clam juice and remaining wine, then spoon 1 tablespoon of the mixture into each of 6 oval 1/2-cup molds. Refrigerate until set. Lift salmon and scallops from the pan; strain and reserve cooking liquid. Cut salmon into small pieces, discarding skin and bones. Slice scallops. Layer all salmon and scallops and about half the shrimp in molds, adding little dill sprigs between layers and pouring in a little gelatin mixture as the layers build up.
When molds are full, refrigerate until set. Also, refrigerate the remaining shrimp and reserved cooking liquid. Heat oil in a small saucepan; add shallot and cook for 2 minutes. Add reserved cooking liquid from the fish; simmer for 5 minutes. Place saffron in a bowl, pour hot shallot mixture over it, and let cool. To unmold jellies, dip each mold up to the rim in a bowl of hot water for a few seconds; invert onto a plate and lift off the mold. Strain the saffron mixture and whisk in cream; pour the cream mixture around the jellies. Garnish with dill sprigs and remaining shrimp.
Makes 6 servings.
(Source: The Book of Salads)
