Remove the skin from the cucumbers, cut them into a turret per unit and carefully remove the seeds with a sharp kitchen knife.
Pour hot vinegar water over them and steam on low heat for 5 minutes until soft.
Finely weigh the salmon and the peeled eggs, mix both and fill the cooled cucumbers with it. Garnish with dill.
Serve with freshly grated horseradish. Serve with toast and butter.
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