Summary

Ingredients

• 100 g salmon, smoked
• 0.5 ½ cucumber (s)
• 4 tablespoon cream cheese with herbs
• 1 teaspoon horseradish, freshly grated, alternatively from a tube or glass
• 0.5 ½ bunch dill, finely chopped
• some lemon juice
• possibly cream
• salt
• possibly chives

Print Recipe Pin Recipe

Instructions

1. Slice the cucumber into very thin slices and sprinkle with a little salt to make them more pliable.
2. Fan the edge of four small silicone muffin molds with cucumber slices. Generously cover the bottom and some of the edge with the avenger salmon.
3. Cut the leftover salmon and cucumber into very fine cubes and mix with the cream cheese, possibly some cream, grated horseradish, chopped dill and a little lemon juice. Season to taste with pepper and salt.
4. Fill the molds with the cream cheese mixture and let cool well in the refrigerator for two to three hours. If you like, you can tie the tartlets together with a blanched stalk of chives.