Allow the layered cheese to drain for one hour. Put the dried layered cheese in a bowl and mix with cream cheese and butter until creamy. Season with mustard, horseradish, lemon juice and salt. Then let the mixture set in the refrigerator for 2 hours. Mix well the oil with the capers and pickling liquid. Cut out small dumplings from the mixture with 2 teaspoons, place on a platter and serve with the caper oil.
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