• 100 g (1) Liberté Sour Cream
• 1 Zest of one lime
• 15 ml (1 tbsp) Chopped chives
• 15 ml (1 tbsp) Chopped chervil
• 30 ml (2 tbsp) Freshly chopped tarragon
• 60 ml (¼ cup) Green apples, diced
• Salt and pepper to taste
• 12 Slices of smoked salmon

1. Mix well all ingredients except salmon.
2. Cut the salmon into cubes or slices and arrange on plates.
3. Garnish generously with the sour cream mixture. Serve.

Note
You can also prepare this recipe with a full piece of smoked salmon rather than with slices.