LOX AND CREME FRAICHE

We saw this recipe in Bon Appetit magazine, and, frankly, we were impressed. Lox sure has come a long way! Check out this easy to make hoity toity attention grabber:

(For an easy Creme Fraice recipe see the KN newsletter, Vol 13, No. 1. Go to www.utj.org and look in the KN archives.)

1/4 cup creme fraiche
1/2 teaspoon finely grated lemon peel
12 ounces of very thinly sliced lox
12 1/3 inch thick baguette rounds
2 tablespoons of chopped fresh chives

Mix creme fraiche and grated lemon peel in small bowl. Divide the lox so that each baguette round gets some.

Top each with the creme fraiche/lemon peel mixture and sprinkle chives on the top.

Voila! One heck of an applause winner to put on your table.