Smoked Fish Terrine
Mince the salmon in a food processor until creamy. Clean the food processor, peel the skin off the eel and mince the eel in the food processor until creamy.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
Whip the cream until stiff and divide into half. Mix half of the cream with the salmon mixture. Mix the other half with the eel mixture. Squeeze the gelatin of excess water. Dissolve the gelatin in a small pot over medium heat. Stir half the gelatin into the salmon cream and the other half into the eel mixture.
Line two loaf pans with plastic wrap. Evenly spread the salmon cream into one pan and evenly spread the eel cream in the other pan. Refrigerate 2 to 3 hours.
Unmold the eel cream and spread with the caviar. Unmold the salmon cream onto the caviar. Press together gently and return to the refrigerator for 1 hour.
Transfer the terrine to a serving dish and garnish with sprouts.