Boil chicken eggs until cooked so that the yolk does not spread.
Cut the salmon fillet into thin slices across the fibers.
Cover the molds with cling film to make it easier to remove the snack at the end of cooking.
Then you need to prepare the filling. To do this, cut the boiled and already cooled eggs as small as possible, you can even erase them on a grater or use a blender for chopping.
Rinse parsley and dill and green onion feathers and dry them without fail using napkins. Chop all greens, mix with eggs, squeeze out a clove of garlic in the same place.
Mix the resulting mass with cream cheese, instead of which you can take regular processed cheese. If you use processed cheese, then you first need to knead them with a fork.
Add to taste to the ground pepper filling.
Place fish slices on the bottom of each mold, the edges of which should protrude beyond the limits of the dish.
The bottom and sides of the molds should be covered with a layer of salmon. Then put the filling inside, as much as possible, covering it with the remaining ends of the fish.
When all the forms are filled in, the edges of the film should also be wrapped.
Leave the blanks in the refrigerator until serving.
Before serving, unscrew the edges of the cling film and turn each dish onto a serving dish by pulling lightly on the plastic.
Drizzle half a lemon over the snack, or serve the lemon slices separately.