Ingredients (Serves 4):
- 100 g smoked salmon
- 1/2 of a cucumber
- 4 tablespoons herbed cream cheese
- 1 tablespoon fresh horseradish, grated; as a substitute from a tube or glass
- 1/2 buch of fresh dill, finely chopped
- lemon juice
- whipping cream
- salt, pepper
Slice the cucumber in thin slices and season them with salt, so they become more flexible. Line the slides of four samall silicon muffin forms with the cucumber slices. Generously cover the base of the forms and part of the sides with the smoked salmon.
Cut the remaining salmon and cucumber into very fine cubes and mix with the cream cheese, horseradish and dill. If the mixture is too firm, add a little whipping cream and/or lemon juice.
Season with salt and pepper.
Fill the forms with the cream cheese mass and chill for two to three hours. If you like, you can tie blanched chives around the tarts as decoration.