Place a piece of transparent foil in a cup about 8 cm round and 4 cm high. Divide the smoked salmon slices among the cups. Make sure the bottom and sides are covered. Stuff with the honey-goat cheese. Fold the edges over the stuffing so that the stuffing is covered. Fold over the foil and close tightly. Store the salmon bonbon in the foil in the refrigerator until serving.
Finely chop the dill and chop the hazelnuts into small pieces. Squeeze the finger limes onto a small plate. Use the finger limes, hazelnuts and dill as a garnish on the salmon bonbons.