For the smoked salmon rolls, wash the tomatoes, halve, seed and cut into small cubes. Place the tomato cubes on 4 plates and salt.
Place the smoked salmon on top, spread with the cream cheese and sprinkle with the dill, roll up the salmon and refrigerate for 1 hour. Cut the salmon rolls into 3 cm wide pieces and place on top of the tomato cubes.
Peel eggs and slice with egg slicer, arrange nicely on plates. Sprinkle the smoked salmon rolls with pepper and serve.
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