Finely chop the dill. Soak the gelatine in water.
Cut the smoked salmon into fine cubes and mix into the cream cheese together with the caviar and dill. Squeeze out the gelatine and place in a saucepan with 2 tablespoons of whipping cream, heat gently and allow to melt.
Now mix into the cream cheese. Whip the remaining whipped cream until stiff and fold it leisurely into the cream cheese. At the end, add freshly grated horseradish, salt and freshly ground pepper to taste.
Spread a small ladle with slices of the smoked salmon so that salmon overhangs all around. Pour in some of the horseradish cream cheese mixture and close the praline with the protruding salmon ends. Tip out the praline and cool it in the refrigerator. For the dip, mix honey with mustard and freshly grated horseradish.
Cut out slices of toast of the same diameter as the pralines and bake them in a frying pan with clarified butter until golden brown. Arrange the salmon praline on top.
Tip: Always use aromatic spices to refine your dishes!
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