Method

• 1.
  Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
• 2.
  Place capsicum on prepared tray, rub with 2 tbs oil and roast for 20 minutes or until softened. Transfer to a heatproof bowl, cover and set aside for 20 minutes or until cool enough to handle. Peel cooled capsicum, discarding skin and seeds.
• 3.
  Meanwhile, place salami and 1 cup (250ml) water in a bowl and set aside for 30 minutes to soften. Drain.
• 4.
  Transfer capsicum flesh and any resting juices to a blender. Add salami, fennel seeds, vinegar, bread and remaining 1/3 cup (80ml) oil, and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill until needed.
• 5.
  When ready to serve, for the fried camembert, place flour, egg and breadcrumbs in 3 separate bowls. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough).
• 6.
  Working in batches, toss cheese pieces in flour, dip in egg, shaking off excess, then coat in breadcrumbs. Deep-fry camembert for 1 1/2-2 minutes or until golden. Remove with a slotted spoon, drain on paper towel and scatter with salt flakes while hot. Repeat with remaining camembert.
• 7.
  Spread dip over a serving plate, drizzle with extra oil, scatter with baby red vein sorrel and serve immediately with fried camembert and lavosh.