Smoked Salmon and Goat Cheese Dip
Yield 1 ½ cups.
2/3 cup crème fraiche
2/3 cup Chevre (Spreadable Goat Cheese Curd)
4 teaspoons prepared horseradish
1 pound thinly sliced smoked salmon
2 tablespoons thinly sliced chives plus additional for garnish lemon zest for garnish
salt and pepper to taste
pumpernickel toasts, flatbread crisps or bagel chips
Whisk crème fraiche, goat cheese and horseradish 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 fraiche mixture; fold to incorporate. Season to taste with salt and pepper. Allow flavors to blend for at least two hours.
Please note: Dip can be made up to 3 days in advance.
To garnish: Using a vegetable peeler or zester, remove zest from lemon. Cut lengthwise into thin strips. Garnish dip with lemon zest and remainder of the chives.
Serve dip with toasts and crackers of choice.