Salmon Petit Fours

Ingredients for 1 servings:

• 24 slice(s) Pumpernickel, small, round
• 150 g cream cheese
• 2 sprigs of dill
• 2 sprigs of parsley
• 2 sprigs of chives
• salt and pepper
• 130 g smoked salmon
• 4 tomatoes, small
• Dill for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

for 12 hearty petit fours with pumpernickel, salmon and herb cream cheese

For 12 petit fours, clean and finely chop the herbs and stir them into the cream cheese. Season with salt and pepper. Slice the tomatoes. Cut out the salmon using a round cutter to the size of the pumpernickel. Finely chop the leftover salmon. Place half of the pumpernickel on a plate. Spread with cream cheese. Place a tomato and salmon slice on top and top with a second pumpernickel slice. Fill a piping bag with the remaining cream cheese mixture with a star-shaped nozzle and pipe small dots onto the petit fours. Distribute the remaining salmon on top and garnish with dill.