Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

  • Serves

    makes ONE CUP


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


  • 14 cup white wine vinegar
  • 2 tsp. kosher salt, plus more to taste
  • 1 12 tsp. sugar
  • 2 stalks celery, thinly sliced on an angle
  • 1 cup fromage blanc
  • 14 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


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.

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