Smoked Salmon & Goat Cheese Recipe
Jun 24, 2011 8:01 am
A tricked-out take on lox and cream cheese
By
This recipe pairs a smoky fish with a tangy cheese and wrap things up nicely with the bite of a chive — the little onion that could.
Snipping chives with kitchen shears or simply a pair of sharp clean scissors makes the task of finely chopping them quick and easy, which means you can go straight to the best part: eating the smoked salmon and goat cheese!
The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.
Servings: 12 pieces
Ingredients
4 ounces goat cheese
1/2 teaspoon cayenne pepper*
Juice of one lime
6 ounces smoked salmon (12 pieces), thinly sliced
1/2 ounce salmon caviar
12 chives, snipped finely
Directions:
- Combine the goat cheese, cayenne pepper*, and lime juice until smooth and blended.
- Place a small scoop of the goat cheese mixture on each slice of smoked salmon and roll into a log.
- Once you have made all 12 logs, top with some of the salmon caviar. Then arrange on a platter and sprinkle with the chopped chives.
- Can be made up to 2 hours in advance and kept in the fridge.
* The cayenne is optional. Omit if you do not want this appetizer to be spicy.
To make your own smoked salmon check out this easy gravlax recipe.
Level of Difficulty:
Moderate
Prep Time:
20 minutes
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