Cut the fennel bulbs and shallots into thin slices.
Carefully sauté first the shallots and then the fennel bulbs in olive oil until they are soft, do not brown them.
Add the vegetable stock and boil until reduced to around 2 dl.
Add the cream and reduce by approximately one third.
Add the dill and blend into a purée in a blender.
Add the soaked gelatine leaves to the warm mousse mixture and allow to cool until lukewarm.
Lay Malax Loaf slices on the bottom of a cake tin until the base is covered. Moisten the base with the vegetable stock. Pour the mousse mixture over the base and allow to cool in the fridge for approx. 5 hours.
Grind some Malax Loaf into fine crumbs in a blender
and sprinkle on top of the mousse.
Whisk the cream until soft peaks form.
Blend the smoked lavaret and fish stock in a blender until smooth
and season with salt, pepper and lemon juice.
Dissolve the soaked gelatine leaves into a bit of boiling water and pour into
the lavaret mixture, blending continuously.
Mix the whipped cream and lavaret mixture using a spatula.
Pour the lavaret mousse on top of the fennel mousse.
Allow to set in the fridge for 5 hours.
Once the mousse cake has set, turn it out and cut into slices
or serve as a whole cake. Garnish with roe and spring
asparagus, radish and fennel salad.