Smoked Salmon on Oatcakes
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 Oatcakes (about 3' in diameter)
8 oz. thinly sliced smoked salmon, cut into 16 pieces
2 T minced fresh chives
Blend creme fraiche and horseradish in small bowl.
Arrange oatcakes on platter. Top each with smoked salmon, then dollop of creme fraiche mixture.
Garnish with chives and caviar, if desired.