Cream margarine with sugar, salt, add egg by egg. Then add flour with soda and knead the dough. Refrigerate for 2 hours.

Roll out the dough, cut into circles over molds size. Grease the molds, season them with breadcrumbs.

Put the dough in the molds, bake the ramekins for 15 minutes over 465°F.

Mince the ingredients of the salad, dress with sour cream, salt and put in prepared ramekins.

When serving, put the ramekins on lettuce leaves, top with parsley greens, cucumber and tomato slices.