Summary

Ingredients

• 6 medium fennel
• 6 slices salmon, smoked game
• 12 cherry tomato (s)
• olive oil
• Balsamic vinegar, whiter
• sea-salt
• Pepper, black, freshly ground
• Garlic, pressed
• 1 bunch dill

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Instructions

1. Clean fennel bulbs, cut in half lengthwise, and remove stalk. Cut into strips roughly 1 cm thick. Heat olive oil in a large pan over medium-high heat. Fry fennel strips for 8–10 minutes until golden and still tender-firm. Season lightly with sea salt and black pepper.
2. Transfer fennel to a shallow bowl or tart pan.
3. Clean cherry tomatoes, remove stem, cut in half. Scatter over fennel.
4. Cut smoked salmon into strips roughly 2 cm wide. Arrange over fennel and tomatoes.
5. In a small bowl, whisk together olive oil, white balsamic vinegar, freshly ground black pepper, and pressed garlic. Pour evenly over vegetables and salmon. Taste and add sea salt only if needed, as smoked salmon is usually salty. Cover tightly with plastic wrap and refrigerate for at least 2 hours.
6. Remove from refrigerator, sprinkle with finely chopped fresh dill, and serve.