Finely puree the fish stock, white wine, vermouth, Dijon mustard, dill and chopped smoked salmon in a blender.
Add the heavy cream and crème fraîche and season with spices.
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool in the refrigerator for 1-2 hours.
Image source: Thomas Ruhl, www.port-culinaire.de
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