Smoked Salmon Fennel And Goat Cheese Toasts Recipes

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS RECIPE - (4.4/5)

Smoked Salmon, Fennel and Goat Cheese Toasts Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 10

Ingredients

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seeds, finely crushed
2 teaspoons lemon peel, grated
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

Preheat oven to 350°F. Mix goat cheese, chopped tarragon, crushed fennel seeds, grated lemon peel and pepper in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

SMOKED SALMON AND GOAT CHEESE TOASTS

Smoked Salmon and Goat Cheese Toasts image

Make and share this Smoked Salmon and Goat Cheese Toasts recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 25m

Yield 40 Toasts

Number Of Ingredients 9

Ingredients

8 ounces soft fresh goat cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons of grated lemon peel
1/2 teaspoon fresh coarse ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French baguettes
12 ounces thinly sliced smoked salmon
thinly peeled lemon peel strips from one lemon, cut into tiny slivers

Steps:

Preheat oven to 350°F Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.).
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. (You can prepare the toasts a couple hours in advance.).
Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.

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

Ingredients

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.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS

Smoked Salmon, Fennel and Goat Cheese Toasts image

From Bon Appétit, December 1999. If you have any salmon or goat cheese leftovers, use them in your scrambled eggs the next morning.

Provided by lazyme

Categories Cheese

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seed, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon black pepper, coarsely ground
2 1/2 tablespoons olive oil
30 thin slices baguette
12 ounces smoked salmon, thinly sliced
lemon peel strip, for garnish
tarragon, sprigs for garnish

Steps:

Preheat oven to 350°F
Mix first 5 ingredients in small bowl to blend.
Set aside.
Brush oil over both sides of bread.
Arrange bread in single layer on large baking sheet.
Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
Spread cheese mixture over toasts.
Top with salmon, trimming to fit.
Garnish with lemon peel strips and tarragon sprigs.
Arrange on platter and serve.
Makes 10 appetizer servings.

Nutrition Facts : Calories 9015.7, Fat 66.1, SaturatedFat 19.4, Cholesterol 18.8, Sodium 16127.3, Carbohydrate 1734.8, Fiber 74.1, Sugar 78.9, Protein 372

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