Big Daddy's     Cooking with Attitude

Thai Chile



Smoked Salmon and Goat Cheese Thins

From the Epicurious archives comes this scrumptious and very different munchie.  When I first read it I was skeptical because I thought the fennel would be too overpowering.  But I was wrong.  It compliments the flavor of the salmon very well.  If you wish you can substitute another soft, mild cheese for the goats cheese but it does give this a touch of the exotic.  I have modified it somewhat but I offer a tip of the cap to the person who came up with this recipe.

8 ounces   soft fresh goat cheese
1 teaspoons   dried tarragon
1 tablespoon   fennel seeds, finely crushed (I used a coffee grinder)
2 tablespoons   grated lemon peel
teaspoon   black pepper
8 ounces   thinly sliced smoked salmon
~30   Toasted Baguette thins

Mix all ingredients except salmon and baguette thins.  Spread about 1 teaspoons of the cheese mixture onto the each of the toasted thins (if any is left over spread it around evenly.)  Top with a thin slice or two of the salmon.  You'll need to experiment around to determine how to divide up the salmon for the number of baguette thins.  Arrange on a platter and serve.

Note:  The cheese mixture may be made in advance and stored in the fridge for up to two days.

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