Salmon and cheese appetizer

Set the eggs to boil, meanwhile we cut the salmon into thin even slices

Take a muffin tin and line the bottom of each "muffin" with clingfilm

This is to make it easier to remove the finished snack from the molds.

Put a piece of fish at the bottom of each cakeshell so that the edges protrude.

Now we make stuffing. Shred or grate hard-boiled eggs finely.

The same way grate with garlic and green onion feathers.

We mix it all with mascarpone, add salt.

Then we put the stuffing in each mold and cover the protruding ends of the fish like an envelope

Roll up the cling film, too.

The stuffing should protrude a little from the mold.

When everything is ready, you need to press the "muffins" with something to make the stuffing tighter.

Put it in the fridge for an hour

Bon appetit!