Salmon Boats with Dill Sauce
Cut butter in small pieces. Combine with flour, egg, 1/2 teaspoon salt and a pinch of baking powder. Knead, shape into a ball, wrap in plastic wrap and chill for 1 hour. Roll pastry about 3 mm (approximately 1/8 inch) thick between two sheets of wax paper.
Cut dough into diamonds. Place in 16 greased boat-shaped cake tins and prick small holes in dough using a fork. Bake in a preheated oven (170°C) (approximately 350°F), on the second shelf from the bottom until golden brown, about 20 minutes. Cool and remove from the molds.
Cut the salmon into very small cubes. Spoon salmon into the boat. For the sauce, combine crème fraîche, mustard, dill, 1 pinch of salt and sugar. Mix well with a whisk. To serve, drizzle sauce on salmon boats.