Smoked Salmon Dip
- 2/3 cup creme fraiche
- 2/3 cup plain Greek-style yogurt
- 4 teaspoons
- , 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
- 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 creme fraiche mixture; fold to incorporate. Season to taste with salt and pepper. DO 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.
crueme fraueeche, yogurt, salmon, chives, kosher salt, lemon, flatbread crisps
Taken from www.epicurious.com/recipes/food/views/smoked-salmon-dip-368941 (may not work)