Chive Horseradish Sauce Recipe

Chive Horseradish Sauce Recipe photo by Taste of Home

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Smoked salmon gets a delicious treatment when paired with a creamy horseradish sauce. People always compliment on it having just the right amount of "bite." —Connie Fickes, York, Pennsylvania

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Chive Horseradish Sauce Recipe

Prep/Total Time: 5 min.

Yield: 24 Servings

5 5

Ingredients

1-1/2 cups sour cream
3 tablespoons prepared horseradish
2 tablespoons minced chives
2 teaspoons lemon juice
1/4 teaspoon salt
Smoked salmon or lox
Pumpernickel bread slices

Directions

In a small bowl, combine the sour cream, horseradish, chives, lemon juice and salt. Refrigerate until serving. Serve with salmon and pumpernickel bread. Yield: 1-1/2 cups.

Nutritional Facts 1 tablespoon (calculated without salmon and bread) equals 31 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 35 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chive Horseradish Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p193

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.