|Big Daddy's Cooking with Attitude|
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.
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