Wash and slice the fennel bulb and set half a fennel aside. Sweat the chopped fennel with 1 tablespoon of olive oil. Then pour in the PASTIS DE L'ILE DE RE for a flambé.
Add the cream and cook over a low heat for 25 minutes. Season to taste. Add the agar-agar and cook for a further 2 minutes, stirring constantly.
Mix the mixture and divide into small containers such as soup plates. Chill for 2 hours.
Peel and finely dice the carrot and pepper. Cook the carrot, pepper and remaining fennel in a spoonful of olive oil. Season with salt and pepper. Leave to cool.
nely dice the smoked salmon. Add the salmon, mustard and dill to the vegetables and mix well. Pour one or two spoonfuls over the cooled panna cotta. Garnish with a few sprigs of dill before serving.
