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1
Line a 4-cup round mold with plastic wrap.
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2
Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold.
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3
Chop the remaining salmon into 1/2-inch pieces and set aside.
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4
In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.
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5
Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat.
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6
Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved.
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7
Remove from the heat and stir into the cream cheese mixture.
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8
Fold in the chopped smoked salmon and scallions.
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9
Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe.
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10
Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe.
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11
Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse.
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12
Cover with the plastic wrap and chill until firm, about 3 hours.
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13
To unmold, place the mold in a bowl of warm water for 10 seconds.
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14
Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate.
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15
Gently shake to release the mold and unwrap completely.
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16
Serve with toasted croutons or crackers or seasoned party pitas, for dipping.
