Smoked Salmon Dip

Ingredients for Smoked Salmon Dip

• 160ml crème fraîche

• 160ml plain Greek-style yoghurt

• 20ml Prepared Horseradish , or store-bought (white)

• 450g 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 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.