Cedric Angeles
Recipe information
Yield
Makes about 3 cups
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
Need to make a substitution?
Preparation
Step 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-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.
Step 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.
Nutrition Per Serving
2 tablespoons contains: Calories (kcal) 48.2 %Calories from Fat 57.3 Fat (g) 3.1 Saturated Fat (g) 1.6 Cholesterol (mg) 12.7 Carbohydrates (g) 0.8 Dietary Fiber (g) 0.1 Total Sugars (g) 0.4 Net Carbs (g) 0.7 Protein (g) 4.2 Sodium (mg) 155.6