Salmon with fennel

Press and grate the orange. Finely chop the dill.

Place the salmon fillet with the skin down on a shelf. Rub them in with salt, freshly ground pepper and some orange juice.

Cut the stalks of the fennel bulb and scrape the tuber into wafer-thin slices. Loosen the slices and put them in a bowl.

Spoon a full tablespoon orange zest, half of the dill, the horseradish, some salt and pepper airy through the fennel.

Spread the fennel mixture over two salmon fillets and place the other salmon fillets upside down with the skin upwards. The stacks are now equally thick and wide.

Tie the salmon stacks with a piece of rope in length and two to three pieces of string in width. Keep the salmon packages in a bowl covered in the refrigerator, but allow them to return to room temperature before use.

Stir in a bowl a sauce of mayonnaise, Greek yogurt, the remaining orange zest and dill and some salt and pepper.

Brush the salmon packets thinly with olive oil. Roast them on the barbecue in ten to fifteen minutes crispy brown and just cooked. Serve with the yogurt dill sauce.