Fennel cream with smoked salmon

Preparation:

Preparation: Clean and wash the fennel. Cut them into slices and let them simmer over low heat for about 20 minutes in a pan with the butter and half a glass of water. When they are cooked, add another half glass of water and blend them until you get a smooth cream. Mix in a spoonful of cream, season with salt and pepper. Pour the cream into a bowl, add the minced salmon and a pinch of dill. Serve. Accompanying wines: Trentino Müller-Thurgau DOC, Montecarlo Bianco DOC, Castel Del Monte Sauvignon DOC.