8 ounces salmon fillet (preferably skinless)

¼ cup. lemon juice, plus zest of 1 lemon

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

3 tablespoons crème fraîche

1 tablespoon finely chopped parsley

1 medium shallot, finely chopped (¼ cup)

2 teaspoons minced chives

Salt and pepper to taste

Potato chips or crackers

 

Heat oven to 375°. Place salmon in baking dish and drizzle with 2 tbsp. lemon juice, olive oil, salt, and pepper. Bake 15 minutes until cooked, let cool. Remove skins (if applicable). 

 

Once cooled, flake.  Add crème fraîche, parsley, shallot, remaining lemon juice, and zest. Season with salt and pepper to taste. Sprinkle with chopped chives and serve on your favorite potato chips or crackers.

 

 

Yield: about 1-1/2 cups

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