Grind the Malax Loaf into crumbs in a blender.
Mix the goat’s cheese and salmon in a bowl.
Chop the dill and add it to the cheese and salmon mixture.
Roll the mixture into 20 balls, weighing approx. 15–20 g each, and cover with breadcrumbs.
Insert a cocktail stick into the balls.
Serve as cocktail bites with e.g. cold sparkling wine or white wine.