Preheat oven to 375 degrees F. Heat oil in a large oven-going skillet over medium heat. Add chard and fennel; cook and stir for 8 minutes or until nearly tender. Sprinkle with flour and black pepper and stir to coat. Gradually stir in the milk and simmer, uncovered, for 2 minutes or until slightly thickened. Stir in cheese until melted. Stir in smoked salmon. Remove from heat.
In a small bowl toss the bread crumbs, butter, and dill weed. Sprinkle over chard mixture. Bake for 20 minutes or until crumbs are toasted. Cool slightly before serving.