Pour the gelatin cream to swell for 10 minutes.

We salt the salmon themselves. 1 tablespoon of sugar and 2 tablespoons of salt. Salmon fillet rubbed with this mixture. Leave zaselyatsya in the fridge for 3 days, every day she's turned. My salmon is ready. If You have salmon on the skin to remove the skin, bones remove. Salmon cut into pieces and place in the bowl of a food processor. There add cottage cheese, a tablespoon of lemon juice. Salt and pepper to taste.

All the grind ingredients.

In a water bath heat the cream, until dissolved gelatin. Pour into food processor. It is better to strain the cream through a fine sieve.

All the ingredients mix again to combine.

Is poured into molds. These wonderful molds I got with my Morosco. Wonderful, silicone and kvadraturnye. All it took 8 molds. The mold is put 3-4 tablespoons of the mixture. Cover with a film to put into the fridge for about 4 hours.

Before serving to lower the mold for 30 seconds in hot water and flip onto a plate.

Decorate according to your taste: caviar, dill, lemon zest. I have this mousse on a beautiful white plate. The plate is also square, to maintain the entire dish. This plate came to me thanks to Sveta. Bon appetit!