Montagnolo, smoked salmon and fennel sauce

Ingredients

Fennel sauce

Preparation

Cut the Montagnolo into cubes. Cut the apple into cubes and set aside with a few drops of lemon. Cut the onion and fennel into small cubes. Fry the onion, fennel and half of the apple with the olive oil in a pan over a medium heat until it begins to caramelise. At this point, remove from the heat, add the rest of the ingredients and blend to a fine texture.

In the centre of the plate with a mould, arrange alternate layers of the remaining apple, Montagnolo and flaked salmon.

Garnish with a sprig of fennel or dill. Serve with the sauce in a small jug.

Notes: For a finer texture, you can strain the sauce.