Seperate pink roes from white flesh of scallops.

Basic Mixture

Place white flesh of scallops & fish fillets in a food processor or blender.  Process until a fairly smooth paste is formed.

Add egg & process to combine ingredients.  Chill the mixture for 1 hour.

Add cream, sour cream, salt & pepper to taste & process again.  Remove ½ cup of the mixture & set aside.

Crab Meat Layer

Add chopped crab to the mixture in the food processor.  Process until mixture forms a smooth paste.  Season to taste.

Remove from food processor bowl & set aside.

Pink Layer

Place ½ cup reserved basic mixture & scallop roes into food processor.

Add egg & cream and process until a smooth paste is formed.  Season to taste.

Line a terrine or load tin with foil.  Grease foil.

Place half the crab mixture in the terrine or loaf tin and spread with half the pink mixture.

Place crab or seafood sticks & avocado strips over pink layer & if desired, sprinkle with chopped dill.

Spread with remaining pink mixture, then finish with other half of crab mixture.  Cover top with a piece of greased foil.

Place in a baking dish & pour in enough hot water to come halfway up the side of the terrine dish.  Cook at 180°C356F for 50-60 minutes or until terrine is set.  Chill for a few hours.

Garnish with fresh herbs & serve cold, cut into slices.  Accompany with herb mayonnaise.