Salmon crudo with lemon cream, salmon roe and fresh dill

Make the lemon cream: Mix the crème fraîche, lemon juice, finely grated lemon zest and olive oil in a small bowl. Season with sea salt and white pepper, and stir until a smooth and even cream is formed.

Prepare the salmon: Cut the salmon into medium-sized, even cubes. Store the salmon in a cool place until serving.

Arrange the lemon cream: Spread the lemon cream on one side of a small serving bowl, so that it forms a smooth and delicate base.

Put the salmon on: Place the salmon patties next to the lemon cream, preferably so that they overlap slightly.

Top with salmon roe: Serve small spoons of salmon roe over the salmon and around the lemon cream.

Decorate the dish: Sprinkle over black sesame seeds, and garnish with fresh dill and edible flowers.

Server: Serve immediately, and ensure that the salmon is kept cool until serving.