Pasta dish with smoked salmon and fennel

Pre-heat the oven to 200 degrees. Cook the fusilli per the instructions on the package.

In the meantime, chop the dill. Cut the fennel in small, bite sized pieces and cut the salmon as well. Grate the skin of the lemon and squeeze out half of the lemon.

Put a small sauce pan on the stove. Add a piece of butter.

The butter in your pan must be melted by now, put the flour into the pan and start stirring. Everything will go quickly from now. The flour will start to clod together. Poor the milk in small batches into the pan whilst you are stirring, make sure that you take out all the clods. After a while, by adding more milk a smooth white sauce will start to exist. If needed you can add some extra milk. Once you have the sauce, add 90% of the grated parmesan cheese and some pepper. Keep stirring until the cheese is melted and turn down the heat.

Use a frying pan to fry the fennel. Add the salmon after 5 minutes. Fry for another 5 minutes, stir regularly. Add some pepper, the dill, the lemon grates and the lemon juice.

Put the boiled fusilli in a greased oven dish. Add the cherry tomatoes to the fennel-salmon mix. Stir well. Pour the sauce on top of the dish. Sprinkle some dill and the remaining parmesan cheese on top.

Bake the dish for 20 minutes into the oven. Enjoy!