Goat Cheese And Black Pepper Biscuits With Smoked Salmon And Dill Recipes

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GOAT CHEESE/ BLACK PEPPER BISCUITS & SMOKED SALMON WITH DILL



Goat Cheese/ Black Pepper Biscuits & Smoked Salmon With Dill image

April 2005 Bon Appetit, special menu section. This is from the Spring Menu edition. I made these for a Brunch that we had for our sister homes' administrative staff, they were gone in less than 15 minutes.

Provided by Manami

Categories     Cheese

Time 35m

Yield 16 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chilled butter, cut into 1/2-inch cubes
5 ounces log soft fresh goat cheese, crumbled
3/4 cup buttermilk
european-style butter, room temperature (such as Plugra)
6 ounces thinly sliced smoked salmon
1 bunch fresh dill sprig

Steps:

  • Preheat oven to 400°F
  • Line 2 heavy large baking sheets with parchment paper.
  • Whisk first 6 ingredients(starting with flour through the black pepper) in large bowl.
  • Using fingertips, rub butter into dry ingredients until coarse meal forms.
  • Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
  • Pat dough out on lightly floured surface into 3/4-inch-thick round.
  • Using floured 2-inch-diameter cutter, cut out biscuits.
  • Gather scraps and pat dough out; cut out additional biscuits.
  • Arrange on prepared baking sheets and bake 6 minutes.
  • Turn sheets; bake until golden brown, about 8 minutes longer.
  • Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.).
  • Split biscuits in half horizontally.
  • Spread bottom halves with thin layer of butter.
  • Divide salmon among biscuits.
  • Top each with dill sprig and biscuit top.
  • Serve with a side of sour cream or creme fraiche.

Nutrition Facts : Calories 125.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 14.8, Sodium 311.2, Carbohydrate 13, Fiber 0.4, Sugar 0.9, Protein 5.7

SMOKED SALMON SANDWICH WITH GOAT CHEESE



Smoked Salmon Sandwich With Goat Cheese image

At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 10m

Yield One serving

Number Of Ingredients 9

1 1/2 ounces smoked salmon (more if desired)
1/2 ounce goat cheese (about 2 tablespoons)
1 to 2 tablespoons plain yogurt
Several cucumber slices (about 1 1/2 ounces)
A squeeze of lemon
Salt
freshly ground pepper
Chopped chives or dill
2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread

Steps:

  • In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
  • Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

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