smoked-salmon-dip-368941.json

{
    "directions": [
        "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 cr\u00e8me fra\u00eeche 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."
    ],
    "ingredients": [
        "2/3 cup cr\u00e8me fra\u00eeche",
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Fish",
        "Christmas",
        "Yogurt",
        "Low Cal",
        "Horseradish",
        "Seafood",
        "Salmon",
        "Christmas Eve"
    ],
    "title": "Smoked Salmon Dip",
    "url": "http://www.epicurious.com/recipes/food/views/smoked-salmon-dip-368941"
}