Smoked Salmon, Fennel and Goat Cheese Toasts

Smoked Salmon, Fennel and Goat Cheese Toasts
Photo by David Bishop


  • Lemon peel strips
  • 30 thin slices French-bread baguette
  • 12 ounces thinly sliced smoked salmon
  • 8 ounces soft fresh goat cheese
  • ½ teaspoon coarsely ground black pepper
  • 1 tablespoon fennel seeds
  • 2 teaspoons grated lemon peel
  • + 3 more ingredients
    • 1 ½ tablespoons fresh tarragon
    • Tarragon sprigs
    • 2 ½ tablespoons olive oil

Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large 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 mi...

View full recipe at Epicurious


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