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.

Mix all ingredients except salmon and baguette thins.  Spread about 1½ 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.