Canapés with salmon mousse

Ingredients:

• 90 g finely chopped smoked salmon
• 48 unsweetened crackers, or crispbread, or baguette slices, or cucumber slices
• 1 and 1/4 cups (310 ml) 35% cream
• 1 teaspoon finely grated lemon zest
• 1 teaspoon edible gelatin
• 1 tbsp finely chopped fresh dill
• 1 teaspoon chopped capers
• A small amount of hot sauce
• Chopped fresh dill or finely grated lemon zest

Preparation:

1. In a small saucepan or glass bowl, combine 1/4 cup (60 ml) cream and lemon zest; stir in gelatinLet stand for 5 minutes to soften the gelatin. Place the saucepan over low heat and wait until the gelatin dissolves, or microwave the gelatin on low heat. Remove from heat and let cool to room temperature.
2. Mix salmon, dill, capers, hot sauce, and gelatin mixture. In a chilled bowl, whip the remaining heavy cream until stiff. Add one-quarter of the mixture and fold in. Add the remaining whipped cream and gently fold until smooth. Cover and refrigerate until set, about 1–2 hours.
3. Using a pastry bag with a star tip or a spoon, spoon the chilled mousse onto croutons or cucumber slices. Sprinkle the canapés with dill or lemon zest.