| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Soft mild goat cheese; (such as Bucheron or Montrachet), room temperature |
| 10 | tb | Minced fresh arugula or watercress |
| 5 | tb | Olive oil |
| 6 | ts | Minced fresh chives |
| 1 | lb | Smoked salmon slices |
| 2 | tb | Fresh lemon juice |
| 12 1/2 | Inch-thick egg bread slices | |
| Fresh arugula or watercress leaves | ||
| 12 | Thin lemon slices | |
| 4 | servings |
INSTRUCTIONS
Fresh strawberries and cookies from the bakery round out the meal nicely. Pour a dry white wine or iced tea. Can be prepared in 45 minutes or less. Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.) Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich. Bon Appétit June 1993 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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