Poach the salmon in the cream with the thyme and aniseed for 10 minutes over a low heat. Leave to cool in the cream.
When cool, put into a bowl and break the salmon into small pieces with a fork. Add the softened butter.
Add a little of the cold poaching cream, until the mixture is spreadable. Add the chopped fennel, the chopped pulp of the preserved lemon and the olive oil.
Season with the fleur de sel and some black pepper. Cut the smoked salmon into strips, place a quenelle of the cooked salmon mixture on each and roll up.
Decorate with a little sesame.
The dominant rich texture of the salmon will be livened by a white or rosé Coteaux Bourguignons wine.