Fennel seed cream cheese
Puree the cream cheese and artichokes, stir in the fennel seeds, season.
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