Ingredients:

  • 1 cup (240 ml) crème fraîche
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill
  • Salt and freshly cracked black pepper, to taste
  • 4 ounces (115 g) smoked salmon, thinly sliced
  • 1 tablespoon capers, rinsed and drained
  • 2 ounces (60 g) caviar (e.g., sturgeon or trout)
  • 2 tablespoons finely chopped red onion (optional)
  • Fresh dill sprigs for garnish
  • Lemon wedges for serving

Instructions:

  1. In a mixing bowl, combine crème fraîche, lemon juice, dill, salt, and pepper. Whisk until smooth and well blended.
  2. Spoon half of the crème fraîche mixture into the base of the serving dish, smoothing it out evenly.
  3. Arrange smoked salmon slices over the crème fraîche layer. Sprinkle capers evenly on top.
  4. Spoon remaining crème fraîche mixture over the salmon, smoothing it out again for an even layer.
  5. Gently dollop caviar on top of the final layer. Optional: Sprinkle with finely chopped red onion.
  6. Cover with plastic wrap and refrigerate for at least 1 hour. Garnish with fresh dill sprigs and lemon wedges before serving.