Chilled smoked salmon soufflé with horseradish mascarpone and salmon roe

In a small metal bowl or saucepan, sprinkle gelatine over stock and leave for a few minutes, or until spongy. Place over low heat until gelatine has just dissolved. Allow to cool slightly.
Chop salmon, pepper, lemon juice and pouring cream finely in a food processor. Pour in slightly cooled gelatine while blades are turning.
Whip thick cream until soft peaks form, then fold in smoked salmon mixture. Whisk egg whites until stiff and fold into salmon mixture, gently but thoroughly.
Pour into a lightly oiled 1 litre (4 cup) soufflé dish, or 8 x 125 ml (1/2 cup) ramekins, or into a mould (which can be turned out) and refrigerate until set.
Stir extra smoked salmon (optional) and creamed horseradish into mascarpone and serve with soufflé.
Garnish with salmon roe and fennel sprigs.