Fennel with Smoked Salmon and Strawberries
Rinse, trim and quarter the strawberries. Mix with honey, lemon juice and thyme. Infuse about 15 minutes.
Rinse the fennel, cut in half, cut out the hard stalk and cut the halves into strips. Sauté with the fennel seeds in hot oil for 2-3 minutes. Deglaze with the broth, season with salt and pepper, cover and simmer quietly about 10 minutes. Remove the lid and let the liquid evaporate almost completely.
Peel the cucumber and cut into thin slices. Place on the salmon slices and fold decoratively.
Divide the fennel on plates, place the salmon and cucumber on top and serve with the strawberries.