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

Finely chop dill and chives for the cream cheese, season with pepper, and mix thoroughly until creamy.

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.

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.