Oscar worthy Pepper Parmesan crisps with Salmon mousse and caviar

Ingredients

• Makes about 24
• 2 cups grated parmesan
• 2 tbsps breadcrumbs
• Fresh cracked pepper
• 50 gms smoked Salmon
• 2 tsps Sour cream
• salt
• 1/4 pkg gelatin
• 2-3 tsps Caviar to garnish

Instructions

1. Preheat an oven to 350 degrees and using parchment paper or a silicon mat, place a 1.5 inch cookie cutter and pour in thin layer of grated Parmesan. Continue doing this till you get around 24 circles. Sprinkle some breadcrumbs and pepper and bake for about 10 - 15 mins. Remove when warm with a spatula and store.
2. Pulse the smoked Salmon and add the sour cream. Pour a few tsps of hot water into a 1/2 tsp of gelatin. Wait till its cool(but not set) and add it to the mousse. Refridgerate. You don't have to use gelatin, but it does help the mousse hold together.
3. Top with a little caviar