Smoked Salmon With Herbed Goat Cheese And Toast Food

SMOKED SALMON WITH HERBED GOAT CHEESE AND TOAST

Steps:

• Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.

SMOKED SALMON AND GOAT CHEESE TOASTS

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.

GOAT CHEESE SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
• Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

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

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 SANDWICHES

Steps:

• Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS

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.

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.