Smoked Salmon Dip
from Bon Appetit
2/3 cup crème fraîche
2/3 cup plain Greek-style yogurt
4 teaspoons Horseradish (white)
1 pound thinly sliced smoked salmon
2 tablespoons thinly sliced chives plus more
Kosher salt and freshly ground black pepper
Pumpernickel toasts, flatbread crisps, or bagel chips
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. Can be made 3 days ahead.
2. Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. 3. Garnish dip with lemon zest and 2”-long pieces of fresh chives. Serve with pumpernickel toasts.