Croustades with salmon can be prepared quickly and easily and served as finger food, small starter or snack. Preheat the oven to 200°. Melt the butter. Cut out large slices of sandwich toast with a glass 8 to 9 cm in diameter and roll out thinly with a rolling pin. Turn the toast briefly in the melted butter and press it into the recesses of a muffin tin with the help of the glass bottom. Bake the croustades on the middle shelf for 10 minutes and turn onto a cake rack to cool. Shortly before serving, pour Sour Cream into the cooled Croustades. Cut the smoked salmon into thin narrow slices. Roll salmon up and form into roses. Arrange the salmon and dill decoratively on the croustades.