Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Name: Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery
Total time: PT0D0H0M
Yield: makes ONE CUP
Ingredients: 1 ⁄ 4 cup white wine vinegar; 2 tsp. kosher salt, plus more to taste; 1 1 ⁄ 2 tsp. sugar; 2 stalks celery, thinly sliced on an angle; 1 cup fromage blanc; 1 ⁄ 4 cup finely chopped chives, plus 2 chives cut into 1" pieces for garnish; Freshly ground black pepper, to taste; Rye toast points, for serving; 6 oz. smoked salmon

Serves
makes ONE CUP

HELEN ROSNER

Pickled celery balances the subtleness of fromage blanc in a simple and elegant canape.

Ingredients

¹⁄₄ cup white wine vinegar
2 tsp. kosher salt, plus more to taste
1 ¹⁄₂ tsp. sugar
2 stalks celery, thinly sliced on an angle
1 cup fromage blanc
¹⁄₄ cup finely chopped chives, plus 2 chives cut into 1" pieces for garnish
Freshly ground black pepper, to taste
Rye toast points, for serving
6 oz. smoked salmon

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Instructions

Step 1

Combine vinegar, 2 tsp. salt, and sugar with 1⁄4 cup water in a 2-qt. saucepan over medium-high heat; cook until sugar is dissolved. Set aside to cool. When cool, add celery and let sit minimum 1 hour.

Step 2

Combine fromage blanc, finely chopped chives, salt and pepper. Spread on toast points; top with smoked salmon, pickled celery, and chives.

Combine vinegar, 2 tsp. salt, and sugar with 1⁄4 cup water in a 2-qt. saucepan over medium-high heat; cook until sugar is dissolved. Set aside to cool. When cool, add celery and let sit minimum 1 hour.
Combine fromage blanc, finely chopped chives, salt and pepper. Spread on toast points; top with smoked salmon, pickled celery, and chives.