Smoked Salmon Dip

Ingredients

• 3 servings roasted-garlic bagel chips 
• 2 tablespoons chives plus more thinly sliced
• 0.7 cup crème fraîche 
• 4 teaspoons horseradish white store-bought prepared ()
• 3 servings kosher salt and pepper black freshly ground
• 1  optional: lemon 
• 0.7 cup yogurt plain greek-style
• 1 pound salmon smoked thinly sliced

Equipment

• whisk
• peeler

Directions

1. Whisk first 3 ingredients in a small bowluntil well blended.
2. Place salmon in a foodprocessor; pulse just a few seconds at atime until salmon is reduced to pea-sizepieces.
3. Add salmon and 2 tablespoons chives tocrème fraîche mixture; fold to incorporate.Season to taste with salt and pepper.DO AHEAD: Can be made 3 days ahead.
4. Using a vegetable peeler, removezest from lemon (yellow part only).
5. Cutlengthwise into thin strips.
6. Garnish dipwith lemon zest and 2"-long pieces of freshchives.
7. Serve with pumpernickel toasts.