In a mixing bowl, beat the cream cheese, creme fraiche, feta, Summer Herb Salt, maple syrup, lemon zest and 1 tsp of lemon juice until stiff.
Add dill, chives, capers and gherkins. Mix well. Cover and refrigerate until required.
To serve
Pat dry with paper towel the ribboned cucumbers, dill gherkins and pickled red onion.
Spread a generous amount of the dip on the bottom of the plate. Roll the cucumber and smoked salmon to form individual rosettes and place on top of the dip. Add the dill gherkin ribbons and pickled red onion on top randomly to be evenly distributed. Decorate with edible flowers, freshly chopped chives & dill.
Place the remaining dip in a separate dish to be served alongside.
Recipe Note
Note: Add lemon wedges on the plate and serve with the lavosh crackers and/or baguette on the side.
