food, Recipes

Fennel Salmon Dip

Donna Lewis


1 cup cream cheese 1 cup crème fraîche juice of a lemon ⅓ cup chopped fennel fronds, plus extra for serving 5 spring onions, chopped 200g flaked, oak-smoked salmon pieces sumac, to serve Melba toast, to serve


Place all the ingredients, except the salmon, in a blender and pulse until it has just combined. Mix in the salmon pieces, spoon the dip into a bowl and chill until it is needed. To serve, sprinkle sumac and fresh fennel fronds on top and enjoy the dip with crisp Melba toast. MAKES 3 CUPS Originally published in HL December 2015