Salmon in mayonnaise and dill sandwiches

We only need four ingredients: bread, salmon (I have home-salted coho salmon), dill, and mayonnaise. For this appetizer I used Provansal with lemon juice from Maheev's company.

Chop the salmon any way you want. Mix with mayonnaise.

Use cookie cutters to make shapes from the bread. The bread slices should be so thick as to take up about half the height of the molds. Fill the rest of the forms to the top with the fish and mayonnaise mixture.

Then turn the pieces upside down in the finely chopped dill, fish side down, and gently squeeze out. These are the pretty little things we get. The forms can be any shape. But in the Year of the Horse, a horseshoe sandwich can be used for decoration.

Let cool and serve. A variation of the recipe is a sandwich with herring and rye bread, decorated according to the same principle. And it is not the only one.