Heat Emiliana Mini Tigelle on well-hot nonstick skillet for a few seconds on each side, just enough to make them slightly warm but leave them unopened.

Meanwhile, cut the smoked salmon into strips or small pieces, finely chop the fresh dill. If liked, mix the crème fraîche with a few drops of lemon and a little black pepper to make it slightly fresher.

Place a spoonful of crème fraîche on top of each tigellina, left unopened, followed by a few pieces of smoked salmon and a sprinkling of dill. Top with a grind of black pepper, if desired.