Briefly sear the nicely cut tuna fillet on all sides. Cut the golden salmon into 4 slices.
For the smoked salmon mousse, heat the butter in a pot, add 15g salmon and briefly sort. Add white wine, stock and 150g cream. Simmer gently for 8 minutes. Puree in a blender and pass through a sieve. Add the well squeezed gelatine. Season to taste with lemon juice, salt and pepper. Allow to cool. Whip the remaining cream until creamy and fold into the puree.For the pea mousse:Bring Noilly-Prat and port wine to a boil and reduce to a third. Add chicken stock and cream and bring to a boil. Add peas and parsley and puree finely in a blender, pass through a sieve and dissolve the well squeezed gelatine in the warm puree. Season to taste with salt and sugar. Chill. Then fold the cream into the mousse.To finish:Line the cake frame with the toast. Fill the smoked salmon mousse about 2cm high and chill for 5 minutes. Then put a layer of salmon on top and spread a thin layer of the pea puree on top of the salmon, again refrigerate for 5 minutes. Once again pour thick salmon mousse 2 cm thick and smooth it and gloss it with paprika jelly. Chill for about 4 hours. Carefully remove from the frame and portion.Arrange the guacamole as a rectangle, put on top a piece of golden salmon, tuna and slice, garnish with caviar.
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