For the wasabi cream, mix cream cheese, sour cream and wasabi paste. For the aioli, peel the garlic, press it through a garlic press and mix with mayonnaise and crème fraîche. Season with a dash of lemon juice, a little salt and pepper. Put the aioli in a disposable piping bag and cut off a small tip. Toast brown bread and baguette slices. Cut black bread diagonally into quarters. Use two teaspoons of the wasabi cream to cut off the noodles and divide into 4 plates.
Garnish plates with aiolis strips. Wash the dill, dab dry and chop finely, except for something to garnish. Sprinkle salmon fillet with dill, pepper and coarse sea salt and press lightly. Cut salmon into 4 slices. Heat clarified butter in a pan and fry the salmon slices for 2-4 minutes, turning them over. Arrange the salmon on the prepared plates, garnish with dill and serve immediately with the toasted bread. Serve with soy sauce and wasabi peas