Lightly oil a terrine mold. Line the mold with plastic wrap. Line the prepared mold with 1/2 pound of the smoked salmon. In a food processor, puree 2 cups of smoked salmon. Set aside.

In a small saucepan over medium low heat cook the shallots in the butter until they are soft but not brown, about 3 minutes. Add the stock to the pan and bring to a simmer. Bloom the gelatin in the white wine. Whisk the gelatin mixture into the simmering stock and cook until the gelatin has dissolved.

Transfer the smoked salmon puree and the liquid to a bowl of a blender and puree until smooth. Pour the mixture into a bowl and fold in the lemon juice, capers and seasonings. Cover and place in the refrigerator to chill until almost set but not firm.

Meanwhile whip the cream to soft peaks, season with salt and pepper. Fold the cream and the salmon mixture together and transfer to the refrigerator until firm.

To assemble the terrine, spread 1/3 of the mousse evenly over the smoked salmon that is lining the mold. Lay 3 ounces of smoked salmon over the mousse. Gently spread 2/3 of the caviar evenly over the smoked salmon. Place another layer of smoked salmon over the caviar. Spoon the remaining 1/3 of the mousse over the smoked salmon. Top it with another layer of smoked salmon. Wrap the terrine in plastic and transfer to the refrigerator to set, at least 1 hour and up to overnight.

Remove the mold and invert the mold onto a platter or a cutting board. Slice the terrine using a sharp serrated knife. Slice the terrine into 10 to 12 servings and place on cold plates. Garnish each slice with a dollop of creme fraiche, a small spoonful of the remaining caviar and drizzle the plate with the chive oil. Serve with the toast points.