Salmon Mousse
1 pound of salmon filets cut up into chunks.  (All bones removed.)
2 egg whites
1 teaspoon salt
1 teaspoon powdered ginger
2 teaspoons wasabi powder
2 teaspoons lime juice
1 teaspoon white pepper
1 ½ cups of heavy cream

Scallop Mousse
1 pound of cleaned large scallops
1 teaspoon salt
2 egg whites
½ teaspoon Tabasco sauce
½ teaspoon white pepper
1 ½ teaspoons lemon juice

1. In a food processor puree the salmon or scallops until smooth.

2. Add the rest of the ingredients except the heavy cream. Process again until evenly blended.

3.  Press the mixture through a sieve or Foley mill into a bowl. Place the mixture over a bowl of ice and fold in the heavy cream. 

4.  Divide into 8 buttered, 4-ounce molds that have been chilled.

Salsa Verde

1 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped cucumber
3/4 cup chopped fresh parsley
3/4 cup chopped fresh basil
1 tablespoon Dijon mustard
2 tablespoons capers
1 clove garlic
Salt and pepper to taste

Place all ingredients in blender and puree until smooth. And serve.

Server this dish with a delicious Loire Valley Sancerre.