Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      slices        salmon -- sliced, thin, -
                        -- about 4 oz each
     1/2  pound         scallops
   1                    egg white
   1      cup           cream -- heavy
                        salt -- (to taste)
                        pepper -- white (to taste)
   2      tablespoons   vinegar -- wine
     1/2  cup           wine -- white
   2      tablespoons   shallots -- minced
                        -----buerre blanc-----
     1/4  cup           shallots -- minced
     1/4  cup           vinegar -- wine, red
     1/4  pound         butter -- softened
     1/8  cup           cream -- heavy

Preparation:

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 - 275F 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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orlean