First, lets start with the fennel. Give the fennel a good wash, making sure it is free of any dirt. Then slice off the stalks. Cut the bulb in half, cut the core off then slice the rest of the fennel bulb (if you are confused you can look at the sequence of pictures on the blog post).

Pre-heat a frying pan to about medium-high heat, then add a good dash of olive oil. Add your sliced fennel and fry for 3-4 minutes tossing/stirring occasionally. You want the fennel to be tender on the outside but still have some crunch on the inside. Lastly, add you butter and a pinch of salt and pepper, then stir through once last time. The butter will give the fennel a nice sweetness as a result. Turn the heat off and transfer the fennel onto kitchen paper to drain.

Cut your bagel in half length ways with a serrated knife.

This is the order of how I like to stack my bagel burger. Cream cheese, sauteed fennel, smoked trout, gherkins, capers, fennel tips and then top it with the other half of the bagel.

Finally, it is time to serve it and get it in ya gob.