Preparation time: 15 min
rye or oat crisps
400 g of warm smoked salmon or warm smoked whitefish, boneless and skinless
200 g of cream cheese
1/2 pot dill
1 red onion
2 drops of tabasco
a pinch of crushed black pepper
salt to taste
- Put the smoked fish in a bowl and stir with a fork so that the texture softens.
- Stir in the softened cream cheese, chopped dill, diced red onion, grated black peppercorn and salt to taste.
- Check the flavour and add tabasco if you want more kick in the filling.
- Spoon the salmon filling into the rye buttons. Garnish with dill and lemon.