Tagliare il burro a tocchetti inserendolo in una ciotola capiente e lasciarlo a temperatura ambiente fino a che non si sarà ammorbidito. Aggiungere l’acqua frizzante, la scorza di un limone e qualche goccia del suo succo. Montare con le fruste fino a ottenere una consistenza cremosa.
Tagliare il pane per tramezzini con un tagliabiscotti a stella o della forma desiderata.
Spalmare il pane con il burro montato al limone.
Tagliare il salmone affumicato con lo stesso tagliabiscotti e appoggiarle sul pane.
Disporre le tartine a corona su un piatto da portata e decorare a piacere con aneto, chicchi di melagrana, pistacchi tritati e una grattata di buccia di limone.
Nb: se non lo si desidera è possibile omettere il passaggio di ritaglio e creare delle classiche tartine.
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