From chef of Hiroe Shouki Buddha Bar and Hotel

Slice the crescent rolls to hoops. Spread some butter on each crescent roll hoops and cover all bites with a similar piece of smoked salmon. On the top of the salmon put a small hoop of cucumber and over the cucumber put a half smoked quail`s egg. Prick the whole onto a picker. It is suitable for wine tasting events, but it can be served on different events as well due to its easy preparation.