Divide broccoli into florets and cut stalk into slices. Boil all in salted water until firm to the bit. Drain broccoli and keep warm, reserve cooking water.
Sauce: Mix well 125 ml cooking water, creme fraiche, lemon juice and egg. Season to taste with salt.
Arrange broccoli on plates, in the middle salmon slices. Pour over the sauce and sprinkle with
dill.