Dice the salmon into small cubes. Cut off strips of Lemon (or Lime) rind using a paring knife, while avoiding the pith. Slice the ring into julienne strips, and blanch for a few seconds in boiling hot water. Drain and rinse in cold water, and drain again – this retains the color. Set strips aside. Squeeze the juice from the Lemon (or Lime) into a pudding bowl; add the Salmon, Capers, Onion and Soured Cream. Season with Salt and Pepper and mix together. Cover and refrigerate for 30 minutes.
Place an upside down plate on top of the pudding bowl and while firmly holding both together, turn over and careful lift off the bowl, leaving the perfectly molded Salmon mixture on the plate. Place the Chicory leaves (if using) around the molded mixture. When ready to serve, garnish with the fresh Caviar, Dill Sprigs and Lemon strips.