On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.
Sauté the sauerkraut in the butter. Pour in the white wine, add the cloves and bay leaf. Simmer for approx. 10 mins. on a low heat until all the liquid has been absorbed, remove the bay leaf and cloves, allow to cool a little. Divide the sauerkraut into the ramekins. Place the eggs, cream and honey in a tall container, mix with a hand blender, season the sauce, pour into the tartlets.
for approx. 30 mins. in the bottom third of an oven preheated to 180°C. Remove the tartlets and allow to cool a little. Top with the salmon, grate the horseradish over the top and garnish with dill.
Mix the mustard, crème fraîche and oil, season with salt, serve with the tartlets.