Sturgeon and Salmon Mousse with Caviar

Ingredients

• 250 g smoked salmon
• 250 g smoked sturgeon
• 1 small onion
• 125 g mascarpone
• 250 g crème fraîche
• Lemon juice
• Salt
• freshly ground pepper
• 100 g caviar

Instructions

1. 1.

   Dice the smoked salmon and sturgeon, placing each in a separate bowl. Peel and finely dice the onion; distribute half over each fish. Blend both fish finely.

2. 2.

   Whisk together mascarpone, crème fraîche, and lemon juice. Season with salt and pepper. Add half of the cream mixture to each blended fish and fold in. Chill well for 1.5 hours.

3. 3.

   Using two dampened tablespoons, scoop out portions of the mousse onto plates. Serve with caviar on top.