Smoked Salmon on Oat Crackers

Smoked Salmon on Oat Crackers

Pull out smoked salmon whenever you want to dress up your cocktail hour. The cool, creamy sour cream provides a nice contrast to the crispy oatcakes. In partnership with In Erika’s Kitchen.


1/4 cup creme fraiche or sour cream

1 T prepared white horseradish

8 oz. thinly sliced smoked salmon, cut into 16 pieces

2 T minced fresh chives

Caviar (optional)


Blend creme fraiche and horseradish in small bowl.

Arrange oat crackers on platter.

Top each with smoked salmon, then a dollop of creme fraiche mixture.

Garnish with chives and caviar, if desired.