Appetizers > Seafood > Smoked Salmon on Oatcakes >
Smoked Salmon on Oatcakes
1/4 C Crème Fraîche (sub with sour cream if desired)
1 TBS prepared white horseradish
16 oatcakes (3" in diameter each)*
8 ounces thinly sliced smoked salmon, cut into 16 pieces
2 TBS minced fresh chives
Caviar (optional)
Blend the Crème Fraîche and horseradish in a small bowl. Arrange the oatcakes on a platter. Top each with smoked salmon, then a dollop of the Crème Fraîche mixture. Garnish with chives and caviar if desired.
*Oatcakes: To prepare oatcakes from scratch, try our recipe for Scottish Oatcakes.
*Smoked Salmon Recipe Source: Bon Appétit Magazine ("Afternoon by the Sea"), May 2004.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
