|Canned seafood bisque||3⁄4 Cup (12 tbs), undiluted|
|Unflavored gelatin||2 Teaspoon|
|Cold water||3 Tablespoon|
|Smoked salmon mousse||1 Cup (16 tbs)|
|Shortcrust pastry||1 , baked|
|Smoked salmon slices||5|
|Hard boiled egg||1 , sliced|
In a saucepan, over low heat, warm bisque.
In a small bowl, let gelatin foam in cold water.
Fold into bisque, mixing well.
Let stand to cool slightly.
Meanwhile, in a food processor, soften salmon mousse.
Spread an even layer of mousse into pie crust.
Cover with smoked salmon slices.
Top with egg slices and caviar.
Pour lukewarm bisque over tart in order to cover garnish.
Refrigerate 3 hours.