- Preheat the oven to 220 °C (425 °F).
- Keep the fennel foliage for garnish. Cut the fennel bulb in half and remove the core. Thinly slice the fennel.
- In a saucepan, soften the fennel in the butter for about 2 minutes. Add the cream. Season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.
- Let cool.
- Thinly slice the salmon, as you would for smoked salmon. On a baking sheet, place the 4 parchment paper squares.
- Place a 7.5-cm (3-inch) round cookie cutter, about 5-cm (2-inch) deep, on a square of paper. Spread 1/4 of the fennel in the cookie cutter and press lightly with the back of a spoon. Spread 1/4 of the salmon on top of the fennel to cover completely. Form a rosette with the last slice of salmon. Season with salt and pepper. Carefully remove the cookie cutter. Repeat with the remaining ingredients.
- Bake for about 10 minutes. With a spatula, carefully place each rosette on a warm plate. Garnish with lumpfish eggs and chives.
Lumpfish eggs are dyed black to imitate the beluga sturgeon caviar. This dye rubs off if you have not taken the precaution to thoroughly rinse the eggs in a colander under cold running water. Once rinsed, you just have to drain the eggs on paper towels before garnishing a dish. The effect created by the black eggs is dramatic and very beautiful. There also is red lumpfish eggs.
If you don’t have a cookie cutter, use a tin can of similar size open at both ends.