Use narrow slices of smoked salmon, preferably taken from towards the tail; otherwise use 5 large slices and cut them in half.

Personally, for this recipe I prefer strongly smoked but lightly salted salmon.

Because of the smoked salmon, long ramekins work best, but you can use small round ramekins, placing the slices in a cross.

1. dissolve the gelatin in 125 ml (1/2 cup) boiling water, or use the usual method, keeping the water to a minimum;
2. place all the ingredients except the salmon in a food process and process to a smooth cream;
3. line each ramekin with a slice of smoked salmon; pour the mixture over the salmon, dividing it among 8-10 ramekins;
4. cover and refrigerate for at least 2 hours; unmold and serve.