In a saucepan over low heat, warm the cream to 105 F (40 C). Remove from heat and stir in the buttermilk. Transfer cream to a bowl and allow the mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir gently every 6 - 8 hours. This takes anywhere from 8 to 36 hours. The crème fraiche is ready when it is thick with a slightly nutty sour taste. Chill the cream for several hours, then fold in the chopped dill, black pepper and a few drops habanero sauce. Spread the cream over the smoked salmon slices and put some alfalfa sprouts overlapping the edge of every salmon slice. Roll the smoked salmon in a way to get palm tree shapes. Serve in a platter for four or in 4 appetizer plates with fresh lemon wedges.