Sturgeon and Salmon Mousse with Caviar

Dice the smoked salmon and sturgeon, and add into separate bowls. Peel the onion and finely chop. Divide the chopped onion and add to smoked salmon and sturgeon. Puree the smoked salmon and sturgeon separately.

Mix the mascarpone with crème fraîche and lemon juice, and season with some salt and pepper. Divide the mascarpone mixture and add each half to the salmon puree and sturgeon puree to form the mousse. Chill both the mousse for 1½ hours in the refrigerator.