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Smoked Salmon Dip

Name: 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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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