This recipe makes 8-10 servings. For the preparation of the snacks we will need a muffin tin with a small diameter, I - 5 cm at the widest part at the base. You can lay each recess with cling film to snack more easily removed. Salted red fish (I prefer sockeye) cut into thin wafers and fill molds, tightly pressed to the walls

Cottage cheese, boiled eggs, peeled garlic cloves, turmeric (for color), pepper and salt (in that case, if the fish is salted) and place in the bowl of a food processor and grind until smooth.

Add finely chopped dill or chives, mix well.

To fill the recesses and close the fish pieces. Cover with foil (to prevent chapping), squeeze well (you can put the cargo) and send in the cold for a few hours. From toast bread to cut circles, fry in vegetable oil. After cooling to get a snack, put on crispy toast, sprinkle the edges with chopped dill.