Rinse dill, dry and chop finely. Keep a few sprigs for garnish. Sprinkle dill over one side of salmon slices. Blend crème fraîche, softened mustard, herb butter, vinegar and a little sugar until smooth, season generously with salt and freshly ground pepper. Spread salmon slices with the herb butter cream, roll up and cut into slices. Arrange the salmon cream rolls on a platter and garnish with the remaining dill sprigs. Cook the herb butter baquettes according to package instructions and offer with them.
Our tip: It is best to use fresh herbs for an especially good aroma!