Smoked Salmon Dip
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
PREPARATION
View Step-by-Step Directions [2]
- 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-sized pieces. Add salmon and 2 tbsp. chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
- 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.
Tags:
- Recipes [4]
- Appetizers [5]
- Seafood [6]
- Snacks [7]
- Family [8]
- Camping Recipes [9]
- Date Night [10]
- Family Fun Night [11]
- Holidays [12]
- Parties [13]