Our - and - Recipes

Smoked Salmon with Goat Cheese

From Gourmet Magazine, originally served on toasted French bread, with the cheese between the bread and the salmon. I would serve on a bed of greens as an accompaniment to the Ham Crusted Quiche, or fluffy scrambled eggs.

½ lb. Soft, mild goat cheese, at room temperature.
10 tablespoons fresh arugula or watercress, minced
5 tablespoons olive oil
6 teaspoons fresh, minced chives
2 tablespoons fresh lemon juice

1 lb. Smoked salmon slices

Method:

Mix all ingredients except salmon and some of the greens for garnishing. (may be done the night before, returning to room temp. before assembling)

Place one or two slices of salmon on bed of greens, top with cheese mixture, sprinkle some of the minced greens on top, garnish with a twisted slice of lemon, if desired.

Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara

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