| 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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