Smoked salmon with horseradish crème fraîche


I love serving this appetizer year-round.

The combination of smoked salmon, crème fraîche and horseradish is clean and refreshing. I can’t get enough of this. For an Italian twist, serve it on piece of toasted bread and make it a bruschetta.

I always try to use the best smoked salmon I can get my hands on and lucky me, I live in the Ottawa area, very near one of the best smokehouses in the country: La Boucanerie, in Chelsea, Québec. They have a nice shop where they sell their products, from smoked salmon to smoked scallops and everything in between, as well as a restaurant that I have yet to try. If you come to Ottawa, this is one place you won’t want to miss. It’s certainly worth the detour.

Smoked salmon

Ingredients for the sauce:

4 tablespoons crème fraîche
2 heaping teaspoons prepared horseradish
1 teaspoon Dijon mustard
a few drops lemon juice
a pinch salt
one or two grindings of freshly cracked black pepper

Combine all the ingredients in a small bowl and spoon over smoked salmon. Top with a sprig of fresh dill and a few extra drops of lemon juice.

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