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1
Combine scallops and wine in large skillet.
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2
Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes.
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3
Drain.
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4
Chill scallops until cold, about 2 hours.
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5
Cut scallops into 1/2-inch pieces.
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6
Line twelve 3/4-cup souffle dishes with plastic wrap, extending over sides by 3 inches.
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7
Whisk 1 cup fresh chives, creme fraiche, 1/2 cup tarragon, and 3 tablespoons mustard in large bowl to blend.
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8
Gently stir in scallops and cucumber.
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9
Season with salt and pepper.
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10
Cut 12 rounds from salmon slices to fit bottom of souffle dishes; place 1 round in each dish.
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11
Top each with 1/4 cup scallop mixture.
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12
Top each with another layer of salmon, trimming to fit.
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13
Divide remaining scallop mixture among dishes (about 1/4 cup for each).
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14
Top each with a third layer of salmon, trimming to fit.
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15
Fold plastic wrap overhang over terrines to enclose completely.
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16
Chill at least 4 hours.
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17
(Can be made 1 day ahead.
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18
Keep chilled.)
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19
Whisk oil, vinegar and 1/3 cup chives, 3 tablespoons tarragon, and 2 tablespoons mustard in medium bowl to blend.
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20
Season to taste with salt and pepper.
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21
Unfold plastic wrap atop each terrine.
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22
Invert 1 terrine onto each of 12 plates.
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23
Peel off plastic wrap from each terrine.
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24
Surround each terrine with watercress sprigs and endive leaves.
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25
Drizzle greens and terrines with vinaigrette and serve.
