Tartlet of salmon mousse
Put the small round (ramequin) trays ready. Cut the cucumber lengthwise into 6 thin slices. Brush the inside and bottom of the trays thinly with oil. Then place a slice of cucumber against the inner wall and press it.
Remove the bones and skins from the salmon. Puree the salmon using a food processor. Stir in the mayonnaise, sour cream, lemon juice, cayenne pepper and dill.
Soak the gelatine sheets in cold water for a few minutes. Squeeze the moisture out of the softened leaves.
Heat approx. 2 tablespoons of water in a saucepan and dissolve the gelatine leaves. Pour this into the salmon mixture and stir well together.
Spread the salmon mixture over the trays and ensure that the cucumber stays in place against the inside.
Leave the containers with salmon mousse covered with foil in the refrigerator for a few hours.
Place the containers with the mousse side on a plate. Deposit the filling on the board. Garnish the salmon mousse with a few capers and possibly a sprig of dill. Eat warm toast here.
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