Smoked Salmon With Goat Cheese and Dill

(Serves 4)

• 4 ounces goat cheese
• 2 shallots, peeled and minced
• 1 small bunch chives, minced
• 1 lemon, zested and juiced
• Salt and freshly cracked black
• pepper to taste
• 1 medium baguette, cut into 2-inch slices
• Extra-virgin olive oil, as needed
• 6 ounces smoked salmon, thinly sliced
• Sprigs of fresh dill for garnish

• Allow the goat cheese to come to room temperature, then place it in a mixing bowl along with the shallots, chives, and lemon zest and juice. Mix well. Check seasoning and add salt and pepper as desired.
• Preheat the oven to 350°F. Place the sliced bread on a sheet pan. Brush lightly with olive oil. Bake for 7 to 8 minutes or until just crisp and lightly golden. Remove from the oven.
• Spread an even amount of goat cheese mixture on each slice and top with a sliver of smoked salmon. Place a dill sprig on each for garnish. Sprinkle with a touch of freshly cracked pepper.

Nutrients per serving:
Calories: 146
Fat: 8g
Cholesterol: 18mg
Carbohydrate: 8g
Sodium: 924mg
Protein: 12g
Total dietary fiber: 0g

March & April 2006

Photographer: iStockphoto.com/domimage

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