Smoked Salmon and Avocado Mousse

Lightly grease six small ramekins or molds with oil. Line each with plastic wrap, leaving enough overhang to create handles for unmolding.

Line each mold with smoked salmon slices, overlapping slightly and patching where needed to avoid gaps. Let excess salmon hang over the edges.

In a small saucepan, sprinkle gelatin over the lemon juice. Let stand 1 minute to bloom, then warm gently over low heat, stirring constantly until gelatin dissolves completely. Do not let it boil. Set aside to cool slightly. (The mixture should be smooth and slightly thick, like syrup)

In a bowl, mash the avocados until smooth. Mix in the softened cream cheese, salt, and hot sauce until well combined.

Stir the cooled gelatin mixture into the avocado mixture, mixing thoroughly to ensure even distribution. Taste and adjust seasoning as needed.

Divide the mixture evenly among the prepared molds, pressing gently to eliminate air bubbles. Smooth the tops with a knife blade, working from center outward.

Fold the overhanging salmon pieces over the filling to enclose. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.

To serve, gently pull on the plastic wrap handles to lift each mousse from its mold. Remove plastic wrap and place on serving plates.