Preheat the oven to th 6 (180°C). Gently remove the pastry sheets from the parchment paper, brush them with olive oil, layer them two by two then sprinkle them with sesame seeds. Then cut them in four, fold each quarter in half, you get 12 triangles.
Bake them on the buttered baking sheet for 8 to 10 minutes, until golden brown. Take them out of the oven and let them cool on a wire rack.
Whip the whipped cream, adding the horseradish, salt and pepper at the end, keep it cool.
Divide the salmon into 8 pieces, arrange a brick triangle on a plate, add a piece of salmon, cover with cream, place another triangle on top, a piece of salmon, cream, finish with a third triangle, decorate with dill and serve immediately.
