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Comments
This sauce is also nice on Belgian endive spears or boiled new potatoes.

Ingredients
1 2-ounce jar golden caviar
8 ounces crème fraiche or sour cream
1 tablespoon chopped fresh chives
1 1/2 teaspoons Dijon mustard
1 1 1/2 pound side of smoked salmon, thinly sliced
Fresh lemon wedges
Fresh chives
Pumpernickel cocktail bread, French baguette, or crackers

Directions
Set aside 1 teaspoon caviar.
Place crème fraiche in medium bowl.
Top with chopped chives, mustard, and remaining caviar.
Sprinkle with pepper.
Gently stir just until combined (over-stirring will cause crème fraiche to soften).
Top with remaining caviar.
Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
Place salmon on platter.
Garnish with lemon and chives.
Serve with sauce and cocktail bread.

The Cook:  Carol Jancsi Keywords: appetizers, salmon, dip
Category: Apps & Snacks
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #402 was added on August 10, 2008 by deebeeeff and last updated on October 31, 2021.


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