Vol au vent with cream of cottage cheese and red caviar.

Special proportions in this recipe are not, it all depends on how many people are preparing this appetizer.

need:
Puff Puff dough
curd cream cheese (you can take the cream)
little cream 20%
red fish, salted (I took a salmon smoked)
Red caviar
finely chopped dill (it must be a little bit)

The dough defrost. Heat the oven to 240 degrees, to lay baking parchment, sprinkle with water.
Dough cut small circles cup (I made small, 1 bite), cut in half circles even smaller cup midway, to get the rings.
Circles prick with a fork, put on a baking sheet, brush with beaten egg or egg yolk on top decompose rings, they also lubricate the egg, place in oven, bake until golden brown.
Finished workpiece cool.
In a blender beat cream cheese and salmon fillet cut into pieces, if the mass get too thick you can add a little cream, add the chopped dill and mix well.
Ready cream using a pastry bag to put in the Vol au vent, red caviar on top to decorate.