With school reopening for in-person learning, my kids look forward to a nice lunch-time packed meal. With this in mind, today I prepared a smoked salmon dip with cream cheese and zaatar as a sandwich filling. However you can replace cream cheese with mayonnaise, crème fraiche, Greek yogurt, or labneh.

Ingredients:

• ½ pound whole smoked salmon fillets
• 1 cup cream cheese
• 1 lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon za’ater, plus more for garnishing
• 1 teaspoon black pepper
• 1 cucumber pickled, chopped
• 2 tablespoon fresh dill, chopped
• Sea salt as needed

Method:

In a bowl, mix together cream cheese, zaatar, lemon zest, lemon juice, black pepper, dill, cucumber, pickles and salt. Spoon the prepared spread on bread and serve.

Note: You can keep the dip in the refrigerator for up to a week.