(4 servings)

300 g smoked salmon in slices
1 glass of red Cavi-Art^®
1 dl crème fraîche 38%
2 gelatine leaves
1 teaspoon lemonjuice
salt, white pepper, and a little chopped dill.

Dressing: stir a little Cavi-Art^® , some chopped dill, parsley, chives, salt and white pebber into 11/2 dl crème fraîche 18%.
Spread the salmon on a piece of baking paper to form a square. Mix crème fraîche, Cavi-Art^®, lemonjuice, and spices. Soak the gelatine in cold water, heat it in bain marie, add it to the mixture, and put it in a thin layer on the salmon. Then roll up the square of salmon and chill it for a couple of hours.
Serve with dressing and baguettes or toast.