The servings are 3 balls per person. 1. Prepare the base. From rye bread to remove crust. Crumble the bread, add the soy sauce.

2. Add the bread to the cream cheese and mix thoroughly, a little while kneading, until smooth. This should be done by hand or with a fork, not using the mixer, otherwise they will make the mass liquid. Should get a plastic mass which is easy to shape.

3. Then it all depends on personal preference. I offer two kinds of stuffing that I use myself. For the filling with salmon fillet lightly salted salmon to check for bones, remove the skin (this can be done the day before). In the bowl of a mixer place the fillet, a few sprigs (take only the extreme twigs, the stem did not take) dill, lemon juice. Fillet grind in a blender to a state of rough puree. Alternatively, you can finely chop fillet and dill with a knife. For the second filling of boiled Turkey breast (or chicken) and sun-dried tomatoes to chop into a coarse puree. Again, all you can finely chop with a knife. I take sun-dried tomatoes along with garlic, which they were marinated, it tastes softer and it gives piquancy. Fresh garlic here is too hard to stand out. If garlic is not there, then it is better to slightly cook (or put out on not strong fire) a few slices, so the taste will be softer. If you want, you can lightly pepper the stuffing from the Turkey.

4. To divide the basis of 1/3 and 2/3 parts. Down add toppings of salmon, in great Turkey. Stir with a fork until smooth. Mass for the balls can be prepared the day before, store in the refrigerator, covered. The rest of the fennel (only the extreme sprigs, without stems), finely chop, cheese grate on a fine grater.

5. From the resulting mass roll into small (one bite) balls. Roll the fish balls in the fennel, and the bulbs from Turkey: part - grated cheese, and some - in the sweet paprika. With obvalivanie paprika - a matter of taste, not everyone likes it, so you can only make balls in the cheese.

6. Put the balls on a plate, decorate with greens and serve.