Dill cream cheese stuffed smoked salmon, with marinated fennel and cucumber

PREPARATION

• 1
  Finely chop dill and chives for the cream cheese, season with pepper, and mix thoroughly until creamy.
• 2
  For the marinated vegetables, prepare the marinade with vinegar, sugar, and a few spoons of water, so it's pleasantly sweet, sour, and salty at the same time, like a cucumber salad.
• 3
  Thinly slice the fennel, cut the cucumber into thin ribbons with a vegetable peeler, then place them separately into the marinade for at least an hour, but it's even better if prepared the day before.
• 4
  Lay the salmon slices on a plastic film, overlapping slightly to form a continuous sheet approximately 15 cm high and 20 cm wide.
• 5
  It's advisable to put the cream cheese into a piping bag, or cut the corner of a plastic bag to create an opening of about 3-4 cm.
• 6
  Pipe the cream cheese horizontally onto the bottom part of the salmon, then roll it up with the help of the film, making sure the film does not get into the roll! Afterwards, place it in the freezer for half an hour to firm up thoroughly and make slicing easier.
• 7
  When serving, cut the toast into strips, place dots of lightly salted sour cream on the plate, slice our salmon roll, place the vegetables next to it, and sprinkle with chives, dill, or sprouts.