- 4 small slices rye bread
- 100g/3½oz cream cheese
- 1 tsp lemon juice
- 1 tbsp chopped dill, plus extra sprigs for garnish
- freshly ground black pepper
- 50g/1¾oz dill herrings, from a jar, cut into small squares
- 6 quails eggs, hard-boiled and peeled
- Slice each bread slice into 6 small squares and place on a board.
- Put the cream cheese, lemon juice, dill and pepper into a bowl and mix.
- Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve.