1-First: dissolve the sugar in the vinegar, then sprinkle the gelatine over the mixture, heat it for 30 seconds in the microwave, stir, and let it cool.

2-Next: peel the cucumber in alternating stripes, cut it into chunks, and blend it roughly. Add the cream cheese and pulse, then incorporate the sour cream and blend until smooth.

3-After that: mix in the gelatine mixture and pulse again, followed by the dill, celery salt, and black pepper; combine everything and adjust the seasoning as needed.

4-Spray mini muffin tins with oil, spoon in the mousse mixture, and chill for at least 4 hours or overnight.

5-Finally: toast the bread until lightly crispy, cut it into circles using a cookie cutter about the size of the mousse domes (about 4 rounds per slice), loosen the mousse domes from the tins with a knife, invert them onto parchment paper, lift each onto a toast round, and top with a shrimp and a dill sprig.