The flavor profile of this spread is unbelievable. The fennel bulb and mascarpone cheese really bring out some amazing aromas.
- Prep Time: 20m
- Cook Time: 1m
- Total Time: 1h 20m
- Serves: 3 cups
- Category: Appetizers
Ingredients
- 1 c fennel
- 1/3 c olive oil
- 1 tsp. fennel seeds, crushed
- 1 tsp. kosher salt
- 3 tbsp. lemon zest, divided
- 1 c sour cream
- 1/4 c mascarpone cheese
- 1 tbsp. fresh lemon juice
- 8 oz smoked salmon, flaked into pieces
- 1 tbsp. fennel fronds, garnish
Instructions
- Place fennel, oil, and fennel seeds in a small saucepan. Bring to a simmer over low, and cook until fennel is soft and caramelized, about 30 minutes. Stir in 2 tablespoons of lemon zest. Remove from heat, and let cool completely.
- Set bowl in an ice bath. Add creme fraiche and mascarpone cheese to prepared bowl, and whisk until smooth. Add the remaining zest and lemon juice. Using a rubber spatula, fold smoked salmon into the creme fraiche mixture, and fold in fennel mixture. Transfer to a serving bowl, and smooth top. Cover and chill for at least 1 hour.
- Garnish with fennel fonds and serve with crackers.