Puree 100g salmon with the cream cheese and creme fraiche. Cut the rest of the salmon into small cubes and fold them into the cream. Season to taste with salt, pepper and a few drops of lemon juice.
Cut the baguette into slices and toast gently in the preheated oven for a few minutes. Brush the slices with the cream, sprinkle with pink pepper and insert a tiny sprig of dill. Do not let it stand too long, otherwise the bread will become soft again.
Tip: The pink peppercorns are not as hot and hard as other types of pepper and a real eye-catcher for decorating.
Have fun trying. Use other types of smoked fish as well.
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