| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | ||||||||||||
| INGREDIENTS: | ||
| 2 cups plain yogurt | 2 tablespoons chives, chopped 1/4 inch long | 3 tablespoons salmon roe |
| small baguette, cut into 1/4-inch slices | ||
| 1 | Drain the yogurt in a cheesecloth-lined strainer over a bowl overnight, up to 24 hours, in the refrigerator. You should have 1 cup. |
| 2 | Transfer the thickened yogurt to a small bowl and stir in the chives. Gently fold in the salmon roe so as not to break the eggs. |
| 3 | Toast the baguette slices and serve with a teaspoon or so of the spread. |