Salmon Rosettes with Fennel in Cream Sauce

Instructions

1. With the rack in the centre position, preheat the oven to 425°F (220°C). On a baking sheet, place 4 squares of parchment paper, each 5-inches (12.5 cm) square.
2. Keep the fennel foliage aside for garnish. On a work surface, cut the fennel bulb in half and remove the core. Thinly slice the fennel.
3. In a pot over medium-high heat, soften the fennel in the butter for 2 minutes. Add the cream. Season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat and let cool.
4. Meanwhile, thinly slice the salmon, as you would for smoked salmon.
5. Place a 3-inch (7.5 cm) round cookie cutter, about 2 inches (5 cm) deep, on one of the squares of parchment paper. Spread 1/4 of the fennel in the cookie cutter and press lightly on the mixture with the back of a spoon. Spread 1/4 of the salmon over the top of the fennel to cover it completely. Form a rosette with the last slice of salmon. Sprinkle with salt and pepper. Carefully remove the cookie cutter. Repeat with the remaining ingredients.
6. Bake for 10 minutes. Using a spatula, carefully place each rosette on a warm plate. Garnish with lumpfish roe, chives and fennel fronds.