Smoked salmon and zucchini bruschetta​

INGREDIENTS​

• 50g unsalted butter
• 1 tbs extra virgin olive oil
• 4 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 tsp fennel seeds
• 3 (about 270g) zucchini, finely chopped, plus 1 small zucchini, finely sliced to serve
• 250g cream cheese
• Finely grated zest & juice of 1/2 lemon, plus extra juice for serving .
• 2 sourdough baguettes, each cut into 12 slices, chargrilled or toasted
• 360g smoked salmon, sliced
• Chopped chives, to serve

METHOD​

• 1.
  Melt butter and oil in a frypan over low heat. Add shallots and garlic and cook, stirring, for 5 minutes or until very soft but not coloured. Add fennel seeds and zucchini, season and cook on low stirring occasionally, for 14-16 minutes until very soft. Remove from the heat and cool, then transfer to a blender. Add cream cheese, lemon zest and juice, and whiz until smooth and combined. Season to taste.
  
  
• 2.
  Spread over chargrilled sourdough. Top with raw sliced zucchini, smoked salmon and chives, and squeeze over extra lemon to serve.