Smoked Salmon Rose with Caviar

Ingredients:

• 4 thin slices of smoked salmon
• 2 tablespoons crème fraîche or sour cream
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped fresh dill
• Freshly ground black pepper, to taste
• 1 tablespoon black or red caviar
• 2 lemon wedges (for garnish)
• Fresh dill sprigs (for garnish)
• 2 slices of pumpernickel or rye bread (optional)

Preparation:

1. Prepare the Crème Fraîche Mixture
   • In a small bowl, mix the crème fraîche, lemon juice, chopped dill, and a pinch of freshly ground black pepper.
   • Taste and adjust the seasoning if necessary.
2. Shape the Smoked Salmon Roses
   • Take a slice of smoked salmon and roll it into a loose cone shape to resemble a rose. Repeat with the remaining slices.
   • You can also fold the edges outward to create a more flower-like appearance.
3. Assemble the Starter
   • Place a dollop of the crème fraîche mixture on each serving plate.
   • Gently place two smoked salmon roses on top of the crème fraîche mixture on each plate.
   • Spoon a small amount of caviar into the center of each salmon rose.
4. Garnish
   • Garnish the plates with lemon wedges and fresh dill sprigs.
   • If desired, lightly toast the pumpernickel or rye bread slices and cut them into small triangles. Arrange the bread triangles around the salmon roses.
5. Serve
   • Serve immediately, ensuring the crème fraîche remains cool and the smoked salmon is fresh.

Notes

• Ensure the smoked salmon slices are thin enough to be easily shaped into roses.
• Use high-quality caviar for the best flavor.
• The bread is optional but adds a nice texture contrast and can be used to scoop up the crème fraîche and caviar.