Smoked pink salmon mousse with caviar

Delicate pink salmon mousse with a slight smoked aroma and red caviar - as an alternative to the usual sandwiches with butter. You can serve mousse in portions in tartlets (just do not lay it out much in advance so that the tartlets do not get wet) or in cremants, placing a plate with toast or bread next to it, so that each guest can spread the mousse with caviar on toasted bread. With smoked pink salmon, separate the meat, taking out the bones, fold into a blender, add sour cream and riccotta, punch until smooth. Arrange the mousse in tartlets or shrimps, top with caviar and garnish with small dill sprigs. Bon appetit!