Wonderful spectacular appetizer. Goat cheese can be replaced with feta or salmon cream cheese.
Soak gelatin in 2 tablespoons of water.
Cut out circles from bread using a mold. Rub bread with garlic. Line the bottom of the molds with paper, place a circle of bread on it. Mix cream and goat cheese and beat in a blender at low speed until smooth, add sour cream and beat again lightly. Add lemon and orange juice and dill. Salmon cut into pieces.
Heat the gelatin in the microwave for 20-30 seconds and stir until completely dissolved. Pour the gelatin into the beet puree. Mix the beets with the cheese mixture, add salt and pepper to taste.
Whip the cream to soft peaks and add to the beetroot mixture. Put some chopped salmon on the bottom. Fill prepared molds with cheese mixture. Refrigerate for at least 4 hours.
Carefully remove the cheesecakes from the molds (run a knife along the side and remove the ring), sprinkle with chopped lightly salted salmon, garnish with dill or green onions. Serve in portions.