Elegant Salmon Mousse with Dill

Roughly chop about 50 g of the smoked salmon. In a bowl, mix with cream cheese, ricotta, lemon zest, a teaspoon of lemon juice, and finely chopped dill.

Generously line small molds or ramekins (approx. 8 cm diameter) with cling film so that it extends beyond the rim. Line the molds with the remaining salmon slices, ensuring the bottom and sides are completely covered and the salmon hangs slightly over the edge.

Fill the salmon-lined molds with the prepared cheese-salmon mixture. Fold the overhanging salmon slices over the filling, seal tightly with the excess film, and press lightly.