Smoked Salmon Goat Cheese And Mustard Crouton Recipes

SMOKED SALMON, GOAT CHEESE AND MUSTARD CROUTON

Steps:

• Preheat oven to 350 degrees.
• Blend honey and dijon mustards, red onion, capers and dill.
• Arrange bread on baking sheet and lightly brush with olive oil.
• Bake until crisp, about 10 minutes. Cool.
• Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
• Garnish with a little more dill.

SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE

Steps:

• Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
• Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
• Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.

SMOKED SALMON SANDWICH WITH GOAT CHEESE

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.