Smoked Salmon Mousse

Cut approximately 50 g of smoked salmon into small pieces. In a bowl, mix the chopped salmon with cream cheese, ricotta cheese, grated lemon zest, lemon juice, and chopped dill until you obtain a homogeneous mixture.

Line small bowls or molds with cling film, letting the edges hang outside. Arrange the remaining salmon slices inside the bowls, so they cover the bottom and sides, overlapping them slightly and letting the edges extend beyond the bowl.

Fill the prepared molds with the cheese and salmon mixture. Fold the edges of the salmon slices over the filling, then cover everything with the edges of the cling film and tighten well.