- Serves: 2
- Preparation time (mn) : 10
- 2 young (small) fennel bulbs
- 1/2 bunch of chives
- 1 tsp horseradish
- 1 tsp double cream
- 6 sliced of smoked goose breast with pepper
Peel the fennel bulbs, cut them into 2 and separate the petals.
Cut 5 or 6 cm sections and set them aside them in water with some ice cubes.
Mix a little horseradish with the double cream and the chives.
Drain and dry the fennel slices on a cloth.
Place the horseradish cream in the centre of the pieces of fennel and place a slice of smoked goose breast on top.