|Dill pickles||16 Small|
|Minced ham||125 Milliliter|
|Cream cheese||125 Milliliter|
|Prepared mustard||5 Milliliter|
|Smoked salmon slices||16|
Slice the pickles in half lengthwise, using a small melon bailer scoop the pulp out of the pickles.
Blend the ham, cheese and mustard together.
Place into a piping bag fitted with a large star tip.
Pipe the mixture into the hollowed out pickles.
Cut the smoked salmon slices in half diagonally.
Skewer each slice with a tooth pick and place in the centre of the pickle as to form a sail.
Serve at once or refrigerate until ready for service.