Clean the fennel bulbs, cut in half and remove the stalk. Cut into strips that are not too thin. Fry the fennel strips in good olive oil until they have taken on a slight color and are still a bit firm to the bite. Lightly (!) Salt and pepper.
Now put the vegetables in a shallow bowl (I always use a tart pan).
Clean the cherry tomatoes, remove the stalk and cut in half. Spread on the fennel.
Cut the smoked salmon into approx. 2 cm wide strips and spread these on the fennel as well.
Make a marinade from olive oil, balsamic vinegar, ground black pepper and pressed garlic clove and distribute evenly over the vegetables and salmon. (Salt only if absolutely necessary, the salmon is usually salty enough !!)
Cover the whole thing with cling film and put in a cool place for at least 2 hours.
Sprinkle with the finely chopped dill before serving.
This is a light summer dish or a fine starter.
A fresh baguette and a light white wine go well with it.
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