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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Spread this creamy, smoky spread on toasted pumpernickel, flatbread, or bagel chips. Ingredients:
2/3 cup crème fraîche |
2/3 cup plain greek-style yogurt |
4 teaspoons prepared horseradish , or store-bought (white) |
1 pound thinly sliced smoked salmon |
2 tablespoons thinly sliced chives plus more |
kosher salt and freshly ground black pepper |
1 lemon |
pumpernickel toasts, flatbread crisps, or bagel chips |
Directions:
1. Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
2. Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2 -long pieces of fresh chives. Serve with pumpernickel toasts.
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