Smoked Salmon on Oat Crackers
Make an easy, tasty hor'dourve with this recipe.
Recipe adopted from Bon Appetit Magazine - May 2004, A Taste of Scotland
Photo Courtesy of in erika's kitchen
1/4 cup creme fraiche or sour cream
1 T prepared white horseradish
16 Oat Crackers
8 oz. thinly sliced smoked salmon, cut into 16 pieces
2 T minced fresh chives
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.