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Smoked Salmon and Goat Cheese Toasts Recipe

Filed under Appetizer, Cheese

Smoked Salmon and Goat Cheese Toasts

Searching around for an appetizer to prepare for our yearly neighborhood Christmas party we discovered this wonderful recipe in a 1999 issue of Bon Appetit magazine. The recipe calls for fresh tarragon which we didn't have. We ended up using an already herbed goat cheese which saved a step and worked fine. One ingredient that made a difference was the sliver of lemon peel on each piece of salmon. Almost like an accent, the lemon completed the taste of this appetizer. Of everything we prepared, this dish was the one everyone loved and we will definitely be making it again.

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Smoked Salmon and Goat Cheese Toasts Recipe

Ingredients

8 oz soft fresh goat cheese
1 1/2 Tablespoons chopped fresh tarragon
1 Tablespoon fennel seeds, finely crushed
2 teaspoons of grated lemon peel
1/2 teaspoon coarsely ground black pepper

2 1/2 Tablespoons olive oil
30 thin slices French-bread baguette

12 oz thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Method

1 Preheat oven to 350°F. Mix first 5 ingredients in a small bowl to blend. Set aside. (The cheese mixture can be made a couple of days ahead of time.)

2 Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side.

3 Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

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Posted by Elise on Dec 28, 2005 and indexed Goat Cheese, Salmon, Smoked Salmon

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Comments

Goat cheese, hummm.
Smoked salmon, hummm.
Both together, so hummm, so delicious.

I have just discoverd your blog. Beautiful pictures.

Posted by: Mijo on December 20, 2004 6:51 AM

Hi Mijo - thanks! Very useful discovery this salmon and goat cheese. They go well together. Hmmmm.

Posted by: elise [TypeKey Profile Page] on December 20, 2004 10:43 PM

I haven't tried this yet but could you subsitute some other goat-cheese-complementing herb in place of tarragon? Basil or thyme might be nice
btw, the picture looks sooo appetizing!

Posted by: smin on December 29, 2005 4:07 AM

Hi Elise!
These were great--but then again, any recipe that contains goat cheese is great!! I actually used your recipe as "guide". I didn't make my own herbed Goat Cheese, I bought the herbed goat cheese from WF. (i love their cheese section!). I then added capers to it!! I love your addition of the lemon. I have made these in the past and have never added the lemon on top, I liked that a lot!


Posted by: Laura on December 4, 2006 8:49 AM

Love the recipe ....ummmm ! Goats cheese great combo ! Had the best Smoked Salmon recently from a Smoke House on Cape Cod/Nantucket.....

Posted by: Josh on March 27, 2007 7:20 PM

Great recipe!! Made a few minor revisions based on what was available at the store. Bought an Asiago cheese baguette and then used goat cheese with lemon essence. Also topped the salmon with a little diced red onion and fresh dill. Could have made a meal out of it alone!!

Posted by: Debbie on August 12, 2007 8:02 AM

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