Smoked Salmon Dip

By ruthg

by The Bon Appétit Test Kitchen
Makes about 3 cups. Dip can be made 3 days ahead.
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

Details

Servings 6
Adapted from epicurious.com

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-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.

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.