Recipe Archives->Appetizers->Smoked Salmon 01

Smoked Salmon with Horseradish Chive Cream
Yield: 6 servings

1 cup whipping cream, well-chilled
2 tablespoons each: sour cream, minced fresh chives
1 tablespoon well-drained prepared white horseradish
1/2 teaspoon fresh lemon juice

12 ounces thinly sliced smoked salmon
minced fresh chives 
thinly sliced rounds of French bread, toasted 

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.

Printable version: smoked-salmon01.txt.