Smoked Salmon, Fennel and Goat Cheese Toasts

Photo by David Bishop

from Bon Appétit, December 1999

via Dick Lonergan

makes 10 appetizer servings

8 ounces soft fresh goat cheese

1 1/2 tablespoons fresh tarragon, chopped 

1 tablespoon fennel seeds, finely crushed 

2 teaspoons grated lemon peel

1/2 teaspoon coarsely ground black pepper 

2 1/2 tablespoons olive oil

30 thin slices French bread baguette

12 ounces thinly sliced smoked salmon

lemon peel strips

tarragon leaves 

Preheat oven to 350 degrees. Mix goat cheese, tarragon, fennel seeds, lemon peel, and black pepper in a small bowl to blend. Set aside.

Brush oil over both sides of bread. Arrange bread in a single layer on a large baking sheet. Bake in oven until bread is just crisp, about 5 minutes per side.

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel and tarragon sprigs. Arrange on platter and serve.

We had a lot of leftover smoked salmon. This turned out to be an excellent way to use it up. The cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts and store airtight at room temperature.