1 pound thin fresh asparagus spears
1/2 pound fresh bay scallops
1/2 pound cod or other firm white fish fillets
1 cup whipping cream
3 egg whites
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon ground white pepper
1/2 pound smoked salmon
Garnish: fresh dill sprigs
Dill Sauce
Snap off and discard tough ends of asparagus. Cook asparagus, covered, in boiling water to cover 1 minute or until crisp-tender. Plunge into ice water to stop cooking process; drain. Pat dry.
Process scallops and next 6 ingredients in a food processor until smooth, stopping to scrape down sides. Remove and reserve half of scallop mixture in processor bowl; process until smooth.
Spread half of salmon mixture in lightly greased 8- x 4-inch loafpan. Top with half of reserved scallop mixture. Place asparagus spears lengthwise over scallop mixture. Spread remaining salmon mixture over asparagus and top with remaining scallop mixture. cover with lightly greased aluminum foil. Place loafpan in a 13- x 9-inch pan. Add hot water to larger pan to a depth of 1 inch.
Bake at 325 for 45 minutes. Cool in pan on a wire rack.
Cover and chill 8 hours. Unmold onto a serving dish. Garnish, if desired. Slice and serve with Dill Sauce.
Dill Sauce
1/2 cup whipping cream
1 (8-ounce) container sour cream
3 tablespoons chopped fresh dill
3 tablespoons lemon juice
1/2 teaspoon salt
Stir together all ingredients.
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