- Cut the salmon in dices of approx. 5 cm.
- Toast fennel seeds on a dry pan until golden and crush together with the salt.
- Roll the salmon in the spice mix and brush with oil.
- Grill the salmon for approx. 30 seconds on each side, set aside and let rest.
- Dry the olives on full effect in the microwave.
- Crumble feta cheese and mix with crème fraîche.
- Season with salt and pepper to taste.
- Crumble the olives over and serve the salmon with the feta dressing.