Cut 12 thin strips of smoked salmon and set them aside for garnish. Chop the remaining salmon in a food processor. Heat the cream. In a bowl, whisk the egg yolks, then add the hot cream, followed by the chopped salmon. Blend everything together in a food processor.

Season with salt and pepper. Pour the mixture into heatproof porcelain spoons or small ramekins. Bake for 30 minutes at 195°F (90°C). Remove the crème brûlées from the oven while they are still slightly jiggly and let them cool in the refrigerator for 2 hours.

Sprinkle the tops with brown sugar and caramelize with a kitchen torch. Place a strip of smoked salmon on each crème brûlée and garnish with a few sprigs of dill.