100 g cream cheese
125 gr sour cream
few sprigs of fresh dill
100 gr smoked salmon
¼ cucumber, in small cubes
bag (mini) croutons a 30 gr
pepper and salt
piping bag or sandwich bag
4 amuse-bouche glasses
Cut the lemon in half and squeeze one half and cut the other half into 4 wedges. Mix the sour cream and cream cheese well with a mixer or with a whisk until well blended. Add about ½ tablespoon of finely chopped dill, lemon juice and a pinch of salt and pepper and mix again.
Put the dill-cream mixture in a piping bag (or cut off the corner of a sandwich bag) and pipe it into the 4 glasses. Divide some pieces of salmon over it. Spoon some cucumber cubes and croutons on top as well. Finish the salmon appetizer with a lemon wedge and a sprig of dill.
Do you want to make this appetizer (a day) in advance? Then put everything in the glass as described, except the croutons and lemon wedges, and put the glasses in the fridge. Add the croutons and lemon wedges just before serving.
Source: Leukerecepten by leukerecepten-nl.
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