Focaccia with grilled vegetables, smoked salmon, and dill remoulade

Cut the zucchini lengthwise into slices approximately 0.5 cm thick. Cut the red bell pepper into strips of the same thickness, and the eggplant into round or long slices.

In a hot pan over medium heat, add 2 tablespoons of olive oil. Place the zucchini, pepper, and eggplant slices and cook them for about 1 minute on each side, until nicely browned. Remove the vegetables onto a paper towel to absorb excess oil, then season with salt and pepper to taste.

In a small bowl, mix the crème fraîche with finely chopped dill and smoked paprika. Season with salt and pepper to taste. This will be the creamy base for the focaccia.