Red Fish and Toast Bread Appetizer

Flatten the slices of sandwich bread with a rolling pin.

Trim the crusts off the bread and cut each piece diagonally into 2 parts.

Using a pastry brush, brush the long side of the triangle with water and roll the bread slice into a cone, folding one acute angle 2/3 inward and overlapping the second acute angle on the outside. Press the edge with your fingers so the water seals the bread edges.

Place the pieces on a baking sheet lined with parchment paper and dry the bread in an oven preheated to 180°C (350°F) for 10 minutes.

Finely chop a few sprigs of dill and mix with the cream cheese.

Cut the piece of red fish into small cubes.

Cut the fresh cucumber into thin, long slices using a vegetable peeler. If the cucumber strips are too long, cut them in half. Roll up the cucumber slices.

Let the finished bread cones cool. Fill them with the cream cheese and dill mixture. Carefully insert a cucumber roll on the side.

Place a little red fish next to the cucumber.

Garnish the appetizer with a caper and a sprig of dill.