Serves: 24
Total Calories: 30
1. Chill small mixing bowl and beaters of electric mixer.
2. In chilled bowl beat cream, crème fraîche, lemon juice, horseradish, lemon peel, salt and pepper on medium speed of electric mixer until soft peaks form.
3. In small nonstick skillet cook capers in oil over medium heat until they pop. Drain on paper towels.*
4. Spoon cream mixture on crackers. Top with salmon and capers.
*NOTE: If desired, substitute 2 tablespoons chopped fresh chives for the capers and oil. Omit step 3 of the directions. Top crackers with cream mixture, salmon and chopped fresh chives.
*NOTE: Crème Fraîche is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. It can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
This Salmon And Crème Fraîche On Toppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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