To prepare the salmon mousse, start by finely chopping the ricotta together with the smoked salmon con a miscelatore 1. Wash the dill and chop it with a knife, then add it to the mixture 2. At this point, combine everything, season with salt if needed, and pepper to taste. Whip the fresh cream until stiff peaks form and incorporate it into the salmon cream with a spatula, being careful not to deflate it 3.
Using cookie cutters (we used flower-shaped ones), cut shapes out of the slices of black bread 4then toast the bread con the oven ora con a non-stick pan to create a crunchy crust 5. Spread the salmon mousse the crostini and serve, garnishing with sprigs of dill and fish eggs 6. For an even more refined touch, you can place the mousse con a piping bag with a stella tip and create dollops the crostini! Enjoy your meal!
