Tapas: Smoked Salmon Dip

By á-3151

Spread this creamy, smoky spread on 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

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.
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.