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

1 2-ounce jar golden caviar
8 ounces creme 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

Set aside 1 teaspoon caviar. Place creme fraiche in medium bowl. Top with chopped chives, mustard, and remaining caviar. Sprinkle with pepper. Gently stir just until combined (overstirring will cause creme 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.

12 servings
Keywords: appetizers, salmon   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: February 03, 2009
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