Rare roast beef, horseradish cream and wild garlic

Ingredients

• Approximately 250g of rare roast beef, very thinly sliced
• 150 ml of whipping cream
• 2 tsp fennel seeds
• 1 tsp Dijon mustard (for the cream) plus extra for spreading
• 1 fresh horseradish, peel the amount you want to use, grate finely
• 6 gherkins, sliced thinly
• 1 tbsp baby capers, rinsed
• A few broken walnuts, optional
• A squeeze of lemon juice
• Small bunch of fresh tarragon, leaves picked from stem
• Small bunch of fresh dill, fronds picked and stalks discarded
• 12 wild garlic flowers if available (from approx. 1 or 2 flower heads)
• ½ small red onion, very finely diced
• Lemon zest
• Flaked sea salt
• Olive oil
• Black pepper