US
UK 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.
Ingredients
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)
Method
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.
