1 large fennel bulb

2 tablespoons (30 ml) butter

1/2 cup (125 ml) 15% country-style cream

1 fillet 454 g salmon

4 squares 5-inch (12.5-cm) parchment paper

Salt and pepper

Black lumpfish eggs, for garnish

Chives, for garnish

Preheat the oven to 220 °C (425 °F).

Keep the fennel foliage for garnish. Cut the fennel bulb in half and remove the core. Thinly slice the fennel.

In a saucepan, soften the fennel in the butter for about 2 minutes. Add the cream. Season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.

Let cool.

Thinly slice the salmon, as you would for smoked salmon. On a baking sheet, place the 4 parchment paper squares.

Place a 7.5-cm (3-inch) round cookie cutter, about 5-cm (2-inch) deep, on a square of paper. Spread 1/4 of the fennel in the cookie cutter and press lightly with the back of a spoon. Spread 1/4 of the salmon on top of the fennel to cover completely. Form a rosette with the last slice of salmon. Season with salt and pepper. Carefully remove the cookie cutter. Repeat with the remaining ingredients.

Bake for about 10 minutes. With a spatula, carefully place each rosette on a warm plate. Garnish with lumpfish eggs and chives.

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