Appetizer: Smoked Salmon w/ Horseradish Chive Cream
Source of Recipe
unknown
List of Ingredients
1 cup well chilled whipping cream
2 tablespoons sour cream
2 tablespoons minced fresh chives
1 tablespoon well drained prepared horseradish
1/2 teaspoon fresh lemon juice
12 ounces thinly sliced smoked salmon
minced fresh chives
thinly sliced rounds of French bread -- toasted
Recipe
For horseradish cream, use food processor or electric mixer to whip cream until very stiff peaks that hold their shape when lifted with a spoon form. Transfer to 2-cup bowl. Gently stir in sour cream, chives, horseradish and lemon juice. Refrigerate at least 4 hours or overnight for mixture to firm up. To serve, arrange salmon attractively on 6 chilled salad plates, dividing evenly. Drain off any liquid from horseradish cream that may have accumulated during refrigeration. Shape cream into a smooth oval with a large soup spoon and place in center of plate. Sprinkle with chives. Place toasted bread on side of plate. Serve immediately. Serves 6.
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