Smoked salmon mousse on mini toast

I made this for Church Function - imagine christmas 2011.

Recipe:

Smoked Salmon Mousse Canapes 

Prep. Time 15 mins  Cooking Time 5 mins  Refrigeration Time 2 hrs  Yields 48 canapes

Ingredients:

1-1/4 cups (310 mL) 35 % whipping cream

1 tsp (5 mL) finely grated lemon zest

1 tsp (5 mL) unflavoured gelatin powder

3 oz (90 g) finely chopped smoked salmon

1 tbsp (15 mL) chopped fresh dill

1 tsp (5 mL) chopped drained capers

Dash hot pepper sauce

48 mini toast crackers, baguette slices and/or cucumber slices (approx.)

Directions:

Chopped fresh dill or strips of lemon zest In a small saucepan or glass bowl, combine 1/4 cup (60 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. Stir salmon, dill, capers 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.

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.