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