miniature croustades
200 g soft cream cheese (eg "Philadelphia", mascarpone)
about 3 tbsp (light) cream
about 140 g cold-smoked salmon
2 - 3 tbsp chopped dill (or to taste)
dash of lemon juice

Soften the cream cheese, add the cream and beat until light and fluffy. Finely chop the salmon and add to the cheese mixture along with the dill. Season with a dash of lemon juice. (No salt is needed, the cold-smoked salmon is salty enough.)

Brush the insides of the croustades with melted butter. This will help to maintain their crispness. You may also line the insides with small pieces of lettuce. Fill the croustades with the salmon filling. Garnish either with a wedge of red or yellow cherry tomato, an olive or a large caper berry and a small sprig of dill or chives.