Cut the slices of salmon in half giving them a regular square shape, to obtain 16. Chop the scraps.
Chop the dill. Put it in a bowl with the cream, the chopped salmon scraps and 1 teaspoon of horseradish if necessary. It is not necessary to add salt or pepper.
Place a square of salmon on a plate, spread it with a presentation layer of horseradish. Cover with a square of salmon on the mille-feuille. Do the same for the other 3.
Decorate with chum eggs, a few sprigs of dill and thin slices of lemon.
Chill before serving.
Serve with a celeriac remoulade.
