Smoked Salmon with Dilled Creme Fraiche

Assemble these supplies:

• 1/2 cup crème fraiche, preferably homemade, or commercial
• 1 tablespoon minced dill plus
• 4 dill sprigs for garnish (optional)
• 12 thin slices smoked salmon, preferably Norwegian (about 1/3 pound total weight)
• In small bowl, blend crème fraiche and minced dill.

Steps in preparation:

1. Roll up slices of smoked salmon and arrange 3 rolls on each of 4 salad plates, leaving room for cucumber salad. 
2. Top each serving with spoonful of dilled creme fraiche and garnish each with dill sprig, if desired. Cover and refriger­ate until ready to serve.