Cut salmon into 12 pieces and fill into the patties. Heat up in a hot oven, electric oven: 175 °C /fan: 150 °C /gas: level 2 in approx.
5 minutes. Remove the skin from the cucumber, remove the seeds and cut lengthwise into narrow slices.
Use a small cookie cutter to cut out fish motifs, e.g. lobster). Dice leftover cucumber very finely. Stir through with wasabi and crème fraîche. Put a little wasabi cream on each salmon form. Garnish with lobster and dill sprigs.
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