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1
For Mousse: Process fish fillets, smoked white fish, and egg yolks to smooth puree in processor, working in batches as necessary and scraping down sides occasionally.
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2
Add egg whites one by one, blending well.
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3
Gradually add cream, scraping sides of bowl as needed.
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4
Transfer mousse to bowl and place bowl in a larger bowl of ice.
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5
Stir in 1/2 cup parsley, hot pepper sauce, salt and a pinch of pepper.
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6
Adjust seasonings to taste and chill well.
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7
Lightly butter a 12 x 3 x 4-inch ceramic terrine (a standard 9 x 3-inch loaf pan can also be used).
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8
Preheat oven to 350F (180C).
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9
Place well chilled smoked salmon on work surface and split it down center, removing any small bones.
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10
Cut each half into rectangles about 2 inches wide and the length of the mold, squaring off edges neatly.
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11
Cut two rectangles of smoked sturgeon to the same size.
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12
Use a rubber spatula to spread 1/4 inch layer of mousse evenly over the bottom and sides of the mold.
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13
Lay one rectangle of smoked salmon down the center.
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14
Spread a 1/2 inch thick layer of mousse over the salmon, smoothing neatly.
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15
Top with a layer of smoked sturgeon, then 1/2 inch layer of mousse; repeat until mold is filled, ending with smooth layer of mousse.
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16
Tap filled pan gently on work surface to eliminate air bubbles.
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17
Top with buttered aluminum foil, buttered side down.
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18
Wrap a second layer of foil over top and place mold in a roasting pan.
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19
Place the pan on the center rack of your oven and pour hot water into roasting pan to come about halfway up outside of terrine.
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20
Bake 45 to 60 minutes, or until a skewer inserted in center comes out clean (a 9 x 3 inch mold may take as long as 1 hour and 10 minutes.)
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21
Remove the mold from the water bath and cool on rack.
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22
For Dressing: Place egg yolks and water in bowl of mixer and beat until creamy.
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23
Add oil very slowly.
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24
When about half of the oil has been incorporated, begin alternating oil and vinegar, adding them in a thin stream.
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25
Whisk in sour cream briefly, then Champagne.
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26
Add salt and pepper and chill dressing, thinning, if necessary, with a little milk.
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27
To garnish; separate the hard cooked egg yolks from egg whites and chop each coarsely.
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28
Use a napkin to press whites and yolks separately through a sieve.
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29
To serve, run a knife around the edges of the terrine, then unmold by inverting it onto a serving platter.
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30
Holding a kitchen towel dipped in hot water over the mold for a few seconds, lift off the mold.
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31
Slice the terrine with a knife dipped in cold water.
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32
Cover the bottom of each chilled serving plate with dressing.
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33
Center a slice of terrine on each plate.
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34
Surround the terrine with a ring of chopped egg yolk and egg white, onion and parsley.
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35
Place 6 small spoonfuls of caviar, 2 of each kind of roe, over the garnishes around the plate.
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36
Serve immediately.
