Salmon Toast with Herb Butter

Take the butter out in advance and soften it to room temperature. Mix the butter with finely chopped dill and cilantro, minced garlic, salt and pepper. Wrap in plastic wrap, shape into a log and place in the freezer for 1–2 hours until completely frozen.

Separate the salmon from the skin. Cut 4 thin slices and set aside — they will be used for canapés. Also set aside 4 small sprigs of dill for decoration. Dice the remaining salmon fillet and cucumber into uniform pieces. Mix them in a deep bowl, season with pepper, add soft cheese and chopped dill.

Clean the red pepper and cut it into thin strips. Rinse the salad leaves, dry them, and cut or tear them by hand. Cut the cherry tomatoes in half. Mix everything together, add a pinch of salt, and add a tablespoon of capers. Sprinkle grated Parmesan on top.

Toast the bread in a toaster and cut it into 4 equal pieces. Take the butter out of the freezer and cut 4 thin slices. Place a slice of butter on each toast. Fold the thin pieces of salmon in half, place a couple of capers and a sprig of dill in the middle. Place the fish on the green butter. Serve with vegetable salad.