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In an attempt to satisfy our craving for bagels with lox and cream cheese, we came up with this quick appetizer of flatbread topped with chive crème fraîche and cold-smoked salmon.
What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture. If you can’t find it, sour cream is a decent substitute.
Game plan: The crème fraîche mixture can be made up to 1 day in advance and refrigerated in a covered container.
This recipe was featured as part of our Valentine’s Day Menu.
Beverage pairing: Champagne Bollinger NV Special Cuvée, France. There’s no better match for smoked salmon than a fine Champagne. A good choice is Bollinger. The salmon’s oiliness is both contrasted and complemented by the prickly, creamy bubbles of the wine. And the smoky flavor of the fish is echoed by the yeasty toastiness of the Champagne, which is partially aged in wood to give it mellowness and smoke.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...