Salmon Roulade on Pumpernickel

Season crème fraîche with salt and cayenne. Soak gelatine in cold water, let it drip and quickly stir into the crème fraîche.

2. clean the fennel. Finely dice fennel and smoked salmon. Cut dill into small pieces. Mix everything into the crème fraîche and refrigerate for at least 4 hours.

Spread the graved salmon on a sheet of cling film: The slices should overlap slightly and form a rectangle of 35*20 cm. Spread the creme fraiche mixture on top. Roll up into a tight roulade using the cling film and twist the ends of the film tightly together. Place in the freezer for about 2 hours. 4.

Remove the frozen roulade from the foil, cut into 2 cm thick slices and place on the pumpernickel taler. Decorate with frisée leaves and dill.

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