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Fennel and salmon sandwich
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 19g
  • Carbohydrates about 42g
  • Protein about 16g
This is needed
This is needed for 4 people
Fennel seed cream cheese
  • 125 g plain organic cream cheese
  • 2 pinches sea salt
  • 1.5 tsp fennel seeds, crushed
  • 4 artichoke hearts in oil, drained
  • a little pepper
Marinated fennel
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 fennel, very thinly sliced
  • 2 tbsp basil, finely chopped
  • 4 rolls (each approx. 100 g)
  • 2 tbsp dill & mustard dressing
  • 100 g smoked salmon, sliced
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And that's how it's done
And that's how it's done
Fennel seed cream cheese
Puree the cream cheese and artichokes, stir in the fennel seeds, season.
Marinated fennel
Combine the lemon juice and oil, season. Stir in the basil and fennel, leave to infuse.
Cut the rolls in half, toast in a frying pan with the cut sides facing down. Spread the top half of each roll with the dill and mustard sauce. Spread the cream cheese on the bottom half of each roll, arrange the salmon and fennel on top, and place the top half of the roll on top. use: dill and mustard sauce