Smoked Salmon Dip2018-01-23
Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to creme fraiche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2″-long pieces of fresh chives. Serve with pumpernickel toasts.