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1
Preheat oven to 400 degrees.
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2
Put the cubed salmon into the container of a food processor or electric blender.
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3
Blend and add the egg.
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4
Continue blending while gradually adding the cream, salt, pepper and cayenne.
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5
Spoon and scrape the mixture into a mixing bowl.
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6
Add the chives, if used, and blend.
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7
Cut the shrimp into one-half-inch cubes.
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8
If bay scallops are used, leave them whole.
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9
If sea scallops are used, cut them into halfinch cubes.
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10
Put the scallops, shrimp and shallots in a dry skillet and cook, stirring, briefly until the seafood gives up its liquid.
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11
Add the mixture to the salmon mixture and blend.
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12
Butter the inside of a loaf pan that measures nine by five by two and three-quarter inches.
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13
Split each fillet of sole in half lengthwise.
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14
Make a layer of salmon mixture on the bottom of the loaf pan, using one-fifth of the mixture.
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15
Top, lengthwise, with two sole fillet halves, placed parallel over the salmon layer.
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16
Continue making layers of salmon and sole fillet halves, ending with the salmon mixture.
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17
Smooth it over.
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18
Cover the loaf pan closely with aluminum foil.
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19
Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
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20
Place the pans in the oven and bake one hour and 15 minutes.
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21
Remove from the oven and let cool.
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22
Chill thoroughly before unmolding and slicing.
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23
Serve, if desired, with sauce fines herbes.
