Bread cups with smoked salmon
Toast bread (rye in my case)
Cheese, such as Emmental
Fresh dill for decoration
Cream cheese, 200 g, Original
1 teaspoon mustard
Salt and pepper
1-2 tablespoons minced fresh dill and parsley
Remove the crust of the bread slices and flatten the crumb with a rolling pin. Then cut out round or square shaped slices. Press each in a muffin baking tray so as to obtain a small cup. Brush with olive oil and bake at 200°C until they are crisp and golden. Let cool in the tray.
Boil the quail eggs for 5 minutes, then soak them in cold water and peel. Beat the cream cheese with the mustard and spices. Top each cup with a spoon of this cream.
Then, decorate each cup with small rolls of smoked salmon, cheese sticks, egg halves, olive slices and cucumber sticks. Finally, sprinkle with sesame seeds and garnish with some fresh greenery.
These smoked salmon cups are the perfect appetizer or party bites. The cups themselves and their garnish can be prepared in advance, but assembled at the last minute because the bread will soften.