1-Let’s dive into making this cucumber mousse with dill shrimp bites, which is as fun as it is easy. Start by dissolving the vinegar and sugar in a small ramekin, then sprinkle the gelatine over the mixture and microwave it for 30 seconds to dissolve. Once cooled, peel the cucumber in alternating stripes, cut it into chunks, and puree it in a blender or food processor for a smooth base.

2-Next, add the cream cheese and pulse for 10 seconds, followed by the sour cream, blending until fully combined while scraping down the sides as needed. Mix in the cooled gelatine mixture and pulse again, then add the fresh dill, celery salt, and black pepper. Taste and adjust the salt if required to get that perfect balance.

3-Now, spray mini muffin tins with oil and spoon the mousse mixture into the holes, chilling it for at least 4 hours or overnight until set. For the toast, cook the bread slices twice on low heat until crispy and cut out small circles using a cookie cutter aim for about 4 rounds per slice. To serve, gently loosen the mousse domes from the tins with a thin knife and invert them onto the toast rounds, topping each with a cooked shrimp and a dill sprig for a fresh finish.