Fennel and salmon sandwich

Fennel and salmon sandwich

Total: 20 min. | Active: 20 min.
Nutritional value / people: 413 kcal
, Fat: 19 g
, Carbohydrate: 42 g
, Protein: 16 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fennel seed cream cheese

125 g plain organic cream cheese
4 artichoke hearts in oil, drained
1 ½ tsp fennel seeds, crushed
2 pinches sea salt
a little pepper

Marinated fennel

2 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
2 tbsp basil, finely chopped
1 fennel, very thinly sliced


4 bread rolls (each approx. 100 g)
2 tbsp dill & mustard dressing
100 g smoked salmon, sliced
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How it's done

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Fennel seed cream cheese

Puree the cream cheese and artichokes, stir in the fennel seeds, season.

Marinated fennel

Combine the lemon juice and oil, season. Stir in the basil and fennel, leave to infuse.


Cut the rolls in half, toast in a frying pan with the cut sides facing down. Spread the top half of each roll with the dill and mustard sauce. Spread the cream cheese on the bottom half of each roll, arrange the salmon and fennel on top, and place the top half of the roll on top.

use: dill and mustard sauce

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