Step 1:
Bake the shortcrust pastry sticks for 15 minutes at 165°C in a pre-heated oven. Cut the cherry tomatoes in half and the smoked salmon into thin strips.

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Step 2:
Fill the pastry sticks with guacamole using a piping bag, add the cherry tomatoes and the salmon strips.

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Step 3:
Sprinkle with dill.

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