A little smoked salmon goes a long way in a fluffy mousse to serve as canapés.  They are elegant and delicious, 
yet simple to make.

Ingredients
1-1/4 cups(300 mL) 35% whipping Cream, divided  
1 tsp(5 mL) finely grated lemon zest   
1 tsp(5 mL) unflavoured gelatin powder   
1/3 cup(75 mL) finely chopped smoked salmon 
(about 3 oz/90 g)   
1 tbsp(15 mL) chopped fresh dill    
1 tsp(5 mL) chopped drained capers (optional)  
Dash  hot pepper sauce    
48  mini toast crackers, baguette slices and/or  
  cucumber slices (approx.)
  Chopped fresh dill or strips of lemon zest

Directions
1. In a small saucepan or glass bowl, combine 1/4 cup (50 mL) of the Cream and the lemon zest; sprinkle with gelatin.  Let stand for 5 min to soften gelatin.  Heat saucepan over medium-low heat or microwave in bowl on medium-low (30%) just until gelatin dissolves.  Let cool to room temperature.

2. Stir salmon, dill, capers (if using) and hot pepper sauce into gelatin mixture.  In a chilled bowl, whip remaining Cream to firm peaks.  Fold one-quarter into the salmon mixture to blend.  Add into remaining whipped Cream; gently fold until blended.  Cover and refrigerate until chilled and thick, about 1 hour or for up to 1 day.

3. To serve, using a piping bag with a large star tip, if desired, pipe or spoon mousse onto crackers or cucumber slices.  Sprinkle with dill or lemon zest for garnish. Yield: about 48 canapes. Preparation time: 15 minutes, Cooking time: 5 minutes, 
Chilling time: 1 hour.

Source:  Dairy Farmers of Canada, www.dairygoodness.ca