Fennel cream with smoked salmon
Instructions
Peel and wash the fennel.
Cut them into slices and let them simmer over low heat for about 20 minutes in a saucepan with the butter and half a glass of water.
When they are cooked, add another half cup of water and beat them until you obtain a smooth cream.
A tablespoon of cream cream.
, adjust salt and pepper.
Pour the cream in a bowl, add the chopped salmon and a pinch of dill.
Serve.
Accompanying wines: Müller-Thurgau Trentino DOC, Montecarlo Bianco DOC, Sauvignon DOC Castel Del Monte.
