Mix mustard and honey. Wash dill, chop finely and stir in. Refine sauce with crème fraîche. Season to taste with salt and pepper
Heat the oil. Fry the eggs in it for 2-3 minutes until they become fried eggs, salt them a little bit. Roast the toast until golden brown. Cut out or cut large flowers as desired
Arrange 1 toast, 1 slice of salmon and 1 fried egg with some mustard-honey sauce. Garnish with a slice of lemon and dill
Drink: cool prosecco or sparkling wine