Recipe for Small Smoked Salmon Creams

Preheat the oven to 180°C. Whisk the eggs with the cream, then mix everything with the sparkling wine. Incorporate the poppy seeds and season.

Distribute the salmon eggs into the bottom of six individual baking dishes or ramekins. Pour the egg mixture on top and bake for 20 minutes.

Let cool completely before storing in the refrigerator for 2 hours.

Remove the leaves from the chervil and dill. Chop the chives. Just before serving, mix in a bowl with the olive oil and season.

To finish, serve the small creams either cold or warm according to your preference, garnishing them with a nice slice of shredded salmon and a small touch of herb salad.