for 4 person

Fennel seed cream cheese

125 g	plain organic cream cheese
4	artichoke hearts in oil, drained
1 ½ tsp	fennel seeds, crushed
2 pinch	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 *-*

Sandwich

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

How it's done

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.

Sandwich

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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