Preheat the oven to 200 °C.
Put the crème fraîche in a small baking dish and mix it with the two types of mustard, the mustard seeds and a little salt. Cut the chives into rolls with scissors.
Cut the salmon into 150g slices. Place them in a lightly greased baking dish [1] and sprinkle with Noilly Prat. Season with salt and pepper. Spread the mustard cream evenly on the salmon slices.
Bake the salmon in the oven at 200 °C on the second rack from the bottom for about fifteen minutes, it should still be slightly pink inside.
Serve with dry rice or boiled potatoes.
[1] Can be prepared in the same way for singles in ramekins: the baking time is then about twelve minutes.
Our tip: Fresh chives are much more aromatic than dried ones!
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