Use a cutter to make 4 round bases of rye bread and put them in separate circular, film-lined baking trays.
Soak the gelatine leaves in cold water for 5 minutes, squeeze them and melt them on a low heat.
Heat 100 ml of cream cheese gently and stir in the melted gelatine. Mix in the remaining cream cheese, sour cream and other ingredients. Season with salt and cayenne pepper.
Distribute the mix in the oven dishes, smooth and let stand for about 5 hours to set.
Top with vendace roe, remove the film and serve ideally with a few arugula leaves.