300g crème fraîche
30g lemon juice
10g chives, minced, plus extra for topping
20g fried shallots
40g Smoked Mushroom Garum
Whip the crème fraîche to medium-stiff peaks. Add the garum and lemon juice and gently fold in to combine. Stir in the chives and fried shallots and transfer to a container or serving bowl. Refrigerate at least 1 hour before serving. Before serving, shower the top of the dip with the reserved chives.