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Love the salmon on goat cheese. Thanks
Wow, thanks for the recipe. We just hosted an open house and these moved faster than anything else. I cut the toasted baguettes in half to spread it around and it worked.
I kept part of the cheese for next week when we’ll be having a New Year’s Eve party. The cheese is dated through January, but are there any ramifications for keeping the herbs in the cheese for that long?
You should be fine. ~Elise
Wow! These were great, so fresh, and so easy to make. Love the taste of the herbs. For once, I followed the recipe exactly. I did halve it, though, and my husband and I had this for dinner along with red seedless grapes. Mmmm… He really liked these, but next time he says he’d prefer thinner toasts (I cut them a bit thick), and a little less cheese or more salmon.
I made these for our Christmas Eve “Tapas” meal….they were delicious. For the bread I used thinly sliced and toasted sourdough baguettes. I had all the ingredients handy and didn’t have to buy anything….herbed goat cheese and a small package of paper thin smoked salmon in the refrigerator. Instead of lemon peel I used the thin peel of a lime from a tree in our yard…These limes turn orange when ripe and have a sour orange taste, but are halfway between the size of a sour orange and a calamandin.
So easy and delicious….The addition of the bit of peel makes a big difference!
Sounds/looks wonderful. Also like Lee’s method of making rolls.
Scatter the very thinly-sliced lemon peel on a plate or on the cutting board and leave it out for an hour or so. It will form a curlicue, which is very pretty. Longer than an hour, and it would probably get too dry to be chewed satisfactorily. I do this as decoration for lemon tartlets and for steamed asparagus.
Thanks for your blog – have been lurking for several months and have tried several of your recipes – wonderful results!
I’ve done something like this for years. However, I forgo the toast (so crumby!) and pipe goat cheese that I’ve mixed with lemon thyme, tarragon or dill (or whatever other herbs I have handy), shallots and black pepper directly onto the salmon slices. Then I roll up the salmon, cut it into about 3/4 inch slices and top each slice with a curl of lemon zest. Very pretty and very yummy. Even better, no crumbs all over your work surface!
Great recipe!! Made a few minor revisions based on what was available at the store. Bought an Asiago cheese baguette and then used goat cheese with lemon essence. Also topped the salmon with a little diced red onion and fresh dill. Could have made a meal out of it alone!!
These were great–but then again, any recipe that contains goat cheese is great!! I actually used your recipe as “guide”. I didn’t make my own herbed Goat Cheese, I bought the herbed goat cheese from WF. (i love their cheese section!). I then added capers to it!! I love your addition of the lemon. I have made these in the past and have never added the lemon on top, I liked that a lot!