Smoked Salmon and Goat Cheese Sandwiches

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Smoked Salmon and Goat Cheese Sandwiches

This is a great picnic sandwich! Serve with fresh strawberries and dry white wine or iced tea.
Servings 4


  • 1/2 pound soft mild goat cheese such as Bucheron or Montrachet, room temperature
  • 10 tablespoons minced fresh arugula or watercress
  • 5 tablespoons olive oil
  • 6 teaspoons minced fresh chives
  • 1 pound smoked salmon slices
  • 2 tablespoons fresh lemon juice
  • 12 1/2- inch-thick egg bread slices
  • Fresh arugula or watercress leaves
  • 12 thin lemon slices


  • Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

    Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich.

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