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1
Combine the oil and chilies and let stand at least 24 hours.
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2
When ready to prepare this dish, place four round cookie-cutter molds, each about one-and-one-half inches in diameter and one-and-one-half inches in height, on a flat surface with the sharp edges up.
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3
Cut enough of the salmon into small cubes to make four tablespoons.
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4
Cut enough of the tuna into small cubes to make four tablespoons.
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5
Place the cubes in a small bowl and add the lime juice, sour cream and salt and pepper to taste.
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6
Blend well and set aside.
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7
Cut the remaining salmon on the bias into very thin slices.
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8
Arrange one slice at a time over the upper edges of one mold covering the inside bottom of the mold and slightly overlapping at the top.
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9
Let the slices hang over the edges.
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10
Use only enough slices to line the mold.
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11
Line the other three.
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12
Spoon one-quarter teaspoon of the caviar inside each of the salmon-lined molds.
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13
Spoon equal portions of the cubed fish mixture on top of the caviar.
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14
Fold over the overhanging bits of the salmon slices to enclose the filling and cover the top of each mold neatly.
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15
Unmold each serving on large, white dinner plates.
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16
Cut the remaining salmon and tuna into very thin slices.
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17
Arrange equal portions of the tuna and salmon slices, edges slightly overlapping, in a neat pattern in the center of the plate.
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18
Unmold one portion of gazpacho mousse onto each plate, opposite the filled salmon molds.
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19
Put the mustard and vinegar in a small mixing bowl and start beating with a wire whisk.
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20
Remove the hot chilies from the oil and beat the oil into the sauce.
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21
Add salt, pepper, cucumber, sweet red pepper and scallion.
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22
Blend well.
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23
Spoon equal portions of the sauce over the salmon and tuna slices.
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24
Garnish each serving with salad leaves.
