Summary

Ingredients

• 125 g crème fraîche
• 3 tablespoon whipped cream
• 1 teaspoon mustard, hot
• 0.5 ½ lemon (s), add the juice
• salt and pepper
• 0.5 ½ bunch dill
• 100 g salmon, smoked
• 2 avocado (s), ripe

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Instructions

1. Mix the creme fraiche with the cream and mustard, add lemon juice,
2. Season the salt and pepper to taste, wash the dill and cut it with scissors, cut the salmon into small strips, mix the dill and half of the salmon strips with the cream.
3. Remove the stone from the avocados. Peel off the skin and cut into fine strips so that the strips are still connected at the base of the stem. Pull apart in a fan shape and arrange on four plates, place dill cream next to each fan and garnish with the remaining salmon strips.
4. Side dish: warm baquette with garlic butter