Mousse: blend the smoked salmon with the Trevalli Primizia and the Hoplà for whipping and cooking sugarless. Add salt and black pepper to taste and season with chives and grated lime peels.
Cut the tramezzino bread in small squares and discs. Put the mousse in a pastry bag and squirt it on each canapé. Decorate with chives and red currant and serve.
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