As we get closer to Christmas I like to make salmon recipes during the festive season. A well prepared smoked salmon has a firm texture, deep pink colour and a delicious taste. I recently acquired some salmon from Norway which pairs very well with the salty flavour of the French capers that I stock. We combined these ingredients with some of my delectably tangy buche de chevre and a squeeze of fresh lemon juice over the top all piled up on some toasted baguette. This is not a difficult recipe to assemble as no cooking is needed apart from making the fried toast. This recipe has a great combination of flavours and can be served as a tasty snack with drinks or as a starter for a more extended meal. I recommend pairing this with the Brut Rosé Champagne from Lanson.
Ingredients for 4 guests:
- 200g smoked salmon
- 200g buche de chevre from the French Market shop
- 1 lemon
- 2 teaspoon capers drained from the French Market shop
- 1 frond of dill
- Black peppercorn
- 1 tablespoon olive oil
- Olive oil for drizzling
- 1 baguette
Directions:
- Slice the baguettes thinly, you need 4 to 6 slices each depending on the width of the baguette
- Slice the lemon into wedges, keep 4 wedges aside
- Finely grate some zest from the rest of the lemon, place aside
- Chop the dill frond finely
- Melt the olive oil in a frying pan and fry the rounds of baguette until lightly crisp on both sides. Allow to cool
- Crumble the goat’s cheese and spread a thick layer on top of the fried bread.
- Slice the salmon into small slices
- Place the salmon strips over the goats cheese
- Squeeze lemon juice over the smoked salmon
- Grate plenty of black pepper over the salmon
- Sprinkle capers, lemon zest and dill over the salmon
- Drizzle with a few drops of olive oil over everything
Serve straight away while chilled with a wedge of lemon.
Pair with a glass of Brut Rosé Champagne from Lanson from the French Market in Cape Town
Bon Appétit!