Wild salmon fantasy with cappelletti salmone e spinaci

Blanch the young fennel and cool it immediately in ice water. Mix the cream with finely chopped dill, crushed mustard seeds and a pinch of horseradish. Roast the salmon, fennel and crushed pink pepper with some olive oil in the oven. Heat the cappelletti for 3 minutes in slightly salted boiling water. Arrange the fennel on the plate, dress the salmon on top of it together with the cappellettis. Decorate with a quenelle of cream and lemon caviar.