Halve the fennel and remove stalks, wash and chop into fine strips. Chop the foliage and set aside.

Heat the butter in a pan and add the chopped fennel. Sweat for three minutes.

Add the vegetable stock and simmer for five to ten minutes, season.

Put the spaghetti on to cook in boiling, salted water.

Dice the salmon filets and add to the stock, simmer for a further four minutes.

Add the crème fraiche to the stock and mix thoroughly. Season to taste.

Drain the cooked spaghetti and place in a serving dish. Pour the sauce over the spaghetti and sprinkle with the chopped dill and fennel foliage.