Smoked Salmon Cream Bites

Ingredients

• 300 g smoked salmon (slices)
• 100 g Sour cream
• 2 tbsp chives rolls
• Salt
• pepper (ground)
• 1 tsp lemon juice
• 100 ml whipping cream
• 3 sheets gelatin
• 1 bunch dill

Instructions

1. 1.

   Place smoked salmon slices on oiled parchment paper and cut into 5 x 6 cm rectangles. Cut the sections into small cubes and mix with sour cream, add chives rolls, salt, pepper and lemon juice.

2. 2.

   Soak gelatin in cold water.

3. 3.

   Transfer the salmon‑cream mixture to a bowl and warm gently over a hot water bath to about 25°C while stirring. Dissolve the gelatin in a small pot over medium heat, stir into the salmon mixture, fold in stiffly beaten cream and refrigerate for about 1 hour.

4. 4.

   Fill a piping bag with the mixture and pipe onto the narrow side of the salmon slices, roll them up and chill in the refrigerator for about 2 hours.

5. 5.

   Slice diagonally with a sharp wet knife and serve garnished with dill.