INGREDIENTS FOR TWO PEOPLE
MAKING THE WHIPPED CREAM
- 25 cl single cream
- 1 sprig dill
- Zest of 3 lemons
- 1 pinch fine sea salt
- 1 turn of the pepper mill
- 1 small pinch Espelette pepper
- On 1 thick slice of country bread
PREPARING THE WHIPPED CREAM
Finely snip a sprig of dill. Put the dill in a sieve above a very cold mixing bowl containing the single cream. Rub the dill vigorously to extract the most possible juice. Mix the dill juice and cream. Add the very finely grated lemon zest as well as the salt, pepper, and Espelette pepper. Once this is well-blended, whip the cream.
PREPARING 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 ones of salmon. Put the salmon rectangles on the bread. Coat the salmon with the dill whipped cream.