Coarsely chop boned salmon trout fillets, mix with cold milk and finely puree with a hand blender. Pass the mixture through a sieve, whip the cream until stiff and carefully fold into the salmon mixture. Salt the salmon mixture to taste and spread into a glass bowl. Refrigerate preferably overnight, but at least six hours. Toast whole wheat bread, preferably in a Teflon pan until fat-free. Using a spoon moistened with water, prick dumplings from the salmon mixture and arrange on the crusty toasts. Garnish with dill sprigs and serve.
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