Smoked Salmon, Fennel and Goat Cheese Toasts

Ingredients for Smoked Salmon, Fennel and Goat Cheese Toasts

• 230g soft fresh goat cheese

• 1 1/2 tablespoons chopped fresh tarragon

• 1 tablespoon fennel seeds, finely crushed

• 2 teaspoons grated lemon peel

• 1/2 teaspoons coarsely ground black pepper

• 40ml olive oil

• 30 thin slices French-bread baguette

• 350g thinly sliced smoked salmon

• Lemon peel strips (for garnish)

• Tarragon sprigs (for garnish)

How to make Smoked Salmon, Fennel and Goat Cheese Toasts

Preheat oven to 177°C. 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 mixture and chill. Cool toasts; store airtight at room temperature.)

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.