- 150 gr sour cream
- 70 gr sliced smoked salmon
- chopped parsley
- Refresh the Mini-bouchées in a preheated oven at 170°C for about 7 minutes. Remove from oven and cool.
- Mix 150 gr sour cream with 70 gr sliced smoked salmon. Season with salt and pepper, chopped parsley and diced tomatoes.
- Divide the mixture over the mini-bouchées and decorate with pieces of salmon, tomato and parsley.