Smoked salmon tartlets

Ingredients for 4 servings:

• ½ cucumber(s)
• 1 pinch of salt
• 100 g smoked salmon
• 4 tbsp herb cream cheese
• possibly cream
• 1 tsp horseradish, freshly grated, alternatively from tube or jar
• ½ bunch of dill
• some lemon juice
• salt and pepper
• possibly chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the cucumber very thinly and sprinkle with salt to make them more flexible. Line four small silicone muffin cups with cucumber slices in a fan shape around the edges. Generously cover the bottom and some of the edges with the smoked salmon. Finely dice the leftover salmon and cucumber and mix with the cream cheese, a little cream if desired, grated horseradish, finely chopped dill, and a little lemon juice. Season with salt and pepper. Fill the cups with the cream cheese mixture and let it chill thoroughly in the refrigerator for two to three hours. If you like, you can tie the cupcakes together with a blanched chive stalk. Tip: The cupcakes can be prepared well in advance and then stored in the refrigerator covered with cling film.