Summary

Ingredients

• 500 g potato (s), floury boilin
• Salt and pepper from the mill
• 0.5 ½ bunch dill
• 250 g salmon, smoked
• 2 tablespoon butter
• 5 tablespoon crème fraîche
• 1 tablespoon horseradish (from the jar)
• Nutmeg, freshly grated
• 3 egg yolks
• 4 tuber / n fennel
• Fat for the shape

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Instructions

1. Peel the potatoes, cut in half and cover with salted water and cook for about 20 minutes. Drain, press into a bowl while still hot through the potato press and allow to cool. Wash and shake the dill dry, pluck the tips from the stems and chop finely. Cut the salmon into strips. Melt the butter and mix with 2 tablespoons of crème fraîche, horseradish and the chopped dill. Season with salt, pepper and nutmeg and stir into the potato mixture with the salmon strips - except for a few for the decoration - and the egg yolk.
2. Preheat the oven to 200 degrees. Clean, wash and halve the fennel bulbs. Remove the inner leaves, cut into small cubes and mix with the potato cream.
3. Blanch the fennel boats in plenty of salted water for 5 minutes. Rinse in cold water and drain well.
4. Grease a baking dish. Fill the fennel boats with the potato cream and place in the mold. Gratinate in the middle of the oven for about 20 minutes.
5. Serve the filled fennel with the remaining crème fraîche and the salmon strips and garnish with fennel greens or dill tips, if you like.