Smoked Salmon, Fennel and Goat Cheese Toasts

Name: Smoked Salmon, Fennel and Goat Cheese Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp fennel seeds, finely crushed; 30 slices 30 thin slices French-bread baguette; 2 Tbsps chopped fresh tarragon; 227 grams soft fresh goat cheese; 1 teaspoons coarsely ground black pepper; 1 strip Lemon peel (for garnish); 2 teaspoons grated lemon peel; 3 Tbsps olive oil; 340 grams thinly sliced smoked salmon; 1 sprig Tarragon (for garnish)

One portion of this dish contains approximately 33g of protein, 13g of fat, and a total of 692 calories. This recipe serves 10. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a pescatarian diet. A mixture of lemon peel strips, coarsely ground pepper, tarragon sprigs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Mix first 5 ingredients in small bowl to blend. Set aside.

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Bowl

Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet.

Ingredients you will need

Bread

Cooking Oil

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Baking Sheet

Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)

Ingredients you will need

Cheese

Bread

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Oven

Spread cheese mixture over toasts. Top with salmon, trimming to fit.

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Cheese

Salmon

Spread

Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

Ingredients you will need

Lemon Peel

Tarragon

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

1Tbsp

fennel seeds, finely crushed 30slices

30 thin slices French-bread baguette 2Tbsps

chopped fresh tarragon 227grams

soft fresh goat cheese 1teaspoons

coarsely ground black pepper 1strip

Lemon peel (for garnish)2teaspoons

grated lemon peel 3Tbsps

olive oil 340grams

thinly sliced smoked salmon 1sprig

Tarragon (for garnish)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.