Smoked salmon and dill whipped cream
1 slice of smoked salmon
FOR THE WHIPPED CREAM
25cl liquid cream
1 sprig of dill
3 lemon zests
1 pinch of fleur de sel
1 turn of ground pepper
1 pinch of Espelette pepper
FOR THE DRESSING
1 large slice of farmhouse bread
PREPARATION OF THE WHIPPED CREAM
Chop a sprig of dill very finely.
Put the dill in a sieve over a cold bowl with the liquid cream.
Rub the dill vigorously to extract as much juice as possible.
Mélangez le jus d’aneth à la crème.
Add the finely grated lemon zest, salt, pepper and Espelette pepper.
Once the mixture is well blended, whip up the whipped cream.
PREPARATION OF THE SMOKED SALMON
Cut the smoked salmon into small rectangles. Set aside.
Cut the slice of bread into small rectangles the same size as the salmon rectangles.
Place a rectangle of salmon on a rectangle of bread.
Top the salmon with the dill whipped cream.