240 g cheese curd
150 g salted salmon
100 g sour cream 25%
5-6 twigs dill
2 fresh cucumber
Clear cucumbers peeled, along cut into 4 pieces, remove seeds, cut into small pieces, salt the.
Rinse, dry off to dill, chopped it.
Stir cream cheese and sour cream, whipped, add to the mix cucumber, dill, stir, spread the filling on tartlets (you can use for this sweet syringe), remove tartlets, cover with foil, in the cold for an hour.
Cut into thin strips fish roll roses, put on tartlets filled.
Before serving tartlets holiday with salmon dill issue.
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