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Smoked Salmon and Goat Cheese Toasts

Smoked Salmon and Goat Cheese Toasts

Salmon toasts recipe with smoked salmon slices over herbed goat cheese on toasted crostini bread rounds. An easy, crowd pleasing appetizer.

Photography Credit:Elise Bauer

These smoked salmon goat cheese toasts are among my favorite appetizers to prepare as they are so easy to put together, and taste fabulous.

Always a huge hit with guests!

The one ingredient that makes a surprising difference is the sliver of lemon peel on each piece of salmon. The added zing from the lemon peel perks up the salmon and completes each bite.

Smoked Salmon and Goat Cheese Toasts Recipe

If you have access to goat cheese that is packaged already mixed with herbs, you can use that instead of the plain goat cheese and herbs called for here.


  • 8 oz soft fresh goat cheese
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons of grated lemon peel
  • 1/2 teaspoon coarsely ground black pepper
  • 2 1/2 tablespoons extra virgin olive oil
  • 30 thin slices French-bread baguette
  • 12 oz thinly sliced smoked salmon
  • Thinly peeled lemon peel strips from one lemon, cut into tiny slivers*

*Use a sharp vegetable peeler to peel wide strips from a lemon. Probably the peel from just half of one lemon will do. Take a metal spoon and scoop out and discard any white pith that is under the peels you've removed. The pith is bitter. Then slice the peel into tiny slivers. If you do this part in advance, cover with plastic wrap so the strips do not dry out before you put them on the salmon.


1 Mix cheese, herbs, lemon zest, pepper: Preheat oven to 350°F. Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.)

2 Toast bread slices in oven: Brush oil over both sides of bread slices. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.)

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

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Smoked Salmon & Goat Cheese Recipe

This recipe pairs a smoky fish with a tangy cheese and wrap things up nicely with the bite of a chive &mdash the little onion that could.

Snipping chives with kitchen shears or simply a pair of sharp clean scissors makes the task of finely chopping them quick and easy, which means you can go straight to the best part: eating the smoked salmon and goat cheese!

The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.

Smoked Salmon & Goat Cheese Recipe


  • 4 ounces goat cheese
  • 1/2 teaspoon cayenne pepper*
  • Juice of one lime
  • 6 ounces smoked salmon (12 pieces), thinly sliced
  • 1/2 ounce salmon caviar
  • 12 chives, snipped finely


  1. Combine the goat cheese, cayenne pepper*, and lime juice until smooth and blended.
  2. Place a small scoop of the goat cheese mixture on each slice of smoked salmon and roll into a log.
  3. Once you have made all 12 logs, top with some of the salmon caviar. Then arrange on a platter and sprinkle with the chopped chives.
  4. Can be made up to 2 hours in advance and kept in the fridge.

* The cayenne is optional. Omit if you do not want this appetizer to be spicy.

The best smoked salmon recipes - 45 recipes

This easy smoked salmon and cucumber appetizer recipe is not only low in calories, but is deliciously smoky, salty .

  • 1/2 cup non-fat plain Greek yogurt
  • 1 tablespoon capers, chopped
  • 1 tablespoon chopped dill
  • 24 (1/4-inch thick) English cucumber slices
  • 4 ounces smoked salmon, cut into 24 pieces
  • Dill, for garnish

Smoked Salmon Rolls

If you enjoy some kick with your smoked salmon, you'll love the bit of horseradish that adds zing to these smoked s.

  • 12 ounces smoked salmon
  • 1 cucumber
  • 4 ounces cream cheese, softened
  • 2 tablespoon mayonnaise
  • Zest of 1/2 lemon, grated
  • 1 teaspoon dill, chopped
  • 1 teaspoon prepared horseradish
  • Dill sprigs and lemon wedges to serve

Smoked Salmon and Fennel

Pure and simple, smoked salmon topped with lemony fresh fennel takes center stage for brunch or a light lunch

  • 1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
  • 1/2 teaspoon lemon zest, finely grated
  • 4 teaspoons lemon juice
  • Coarse salt and ground pepper
  • 4 ounces smoked salmon, thinly sliced
  • 1 tablespoon extra-virgin olive oil

Hot-Smoked Salmon with Tarragon Crème Fraîche

Starting with fresh salmon, your guests will be impressed by this elegant smoked salmon prepared on the stovetop, t.

  • 1 4-pound skin-on center-cut salmon fillet, pin bones removed
  • Nonstick vegetable oil spray
  • Kosher salt
  • 1/2 medium shallot, finely chopped
  • 2 cups crème fraîche
  • 2 tablespoons chopped fresh tarragon
  • 1 teaspoon lemon zest, finely grated
  • 3 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seeds
  • 1 teaspoon celery seeds
  • Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions for serving

Smoked Salmon

Choose from two brine options to make smoked salmon just to your liking

  • 2 lb wildcaught salmon, skin on preferably
  • 1 qt. water
  • 1/2 cup sea salt
  • a slightly shy 1/2 cup organic evaporated cane juice
  • 2 lb wildcaught salmon, skin on preferably
  • 1/2 cup sea salt
  • a slightly shy 1/2 cup organic evaporated cane juice

Light Smoked Salmon Matzo Brie

This is my first recipe in a series of “Jewish Dishes Without a Heaping Side of Guilt

  • 3 Tbsp. Egg White
  • 1/2 Egg
  • 1 Thin Tea Matzo
  • 1/2 Cup Boiling Water
  • 1 Oz. Smoked Salmon
  • Dash of Salt
  • Touch of Pepper
  • Sprinkle of Basil

Petite Smoked Salmon and Avocado Club Sandwich

If you wish to make these little conversation starters up to half a day ahead of time, be sure to sprinkle t.

  • 3/4 cup (175 mL) white vinegar
  • 1/4 cup (50 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 1 bay leaf
  • 1 tsp (5 mL) whole coriander seed
  • 1 tsp (5 mL) yellow mustard seed
  • 1 large red onion, thinly sliced
  • 1/2 cup (125 mL) mayonnaise
  • 1 tbsp (15 mL) grated lemon rind
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) finely chopped tarragon
  • Freshly ground black pepper to taste
  • 1 whole wheat or whole grain baguette, at least 12 inches (30 cm) long
  • 1 small bunch watercress
  • 7 oz (210 g) thinly sliced smoked salmon
  • 1 ripe avocado, thinly sliced

Smoked Salmon With Capers Breakfast Casserole Recipe

By HotDishHomemaker, Hot Dish Homemaker

If you love Smoked Salmon, you are going to love this Breakfast Casserole!

  • ◾2 Cups plain Bagels, cut into small cubes
  • ◾4 Eggs
  • ◾2/3 Cup Diced Red Onion
  • ◾2 Cups Milk
  • ◾5 Ounces Smoked Salmon, flaked
  • ◾4 Ounces Salmon Flavored Cream Cheese
  • ◾1 Cup Shredded White Cheddar Cheese
  • ◾3/4 Cup Diced Tomato
  • ◾1 Tablespoon Fresh Dill
  • ◾2-3 Tablespoons Capers
  • ◾Freshly Ground Black Pepper

Cold Smoked Salmon

1. Mix the Brown Sugar and Sea Salt in a small Bowl 2

  • 2 lbs of Fresh Market Salmon
  • 1-1/2 Cups of Brown Sugar
  • 1/1 /2 Cups of Sea Salt or Kosher Salt
  • 2 Tbsp of Ponzu Soy
  • 2 Tbsp of Canadian Maple Syrup
  • 1 Box of Cream Cheese
  • 1 Jar of Pepper Jelly. Red

Ed’s Smoked Salmon Puff Pastry Swirls

Puff pastry and baby asparagus elevate smoked salmon and ricotta cheese to the next level

  • 1 package Pepperidge Farm Puff Pastry (sheets, not shells)
  • 16 oz. ricotta cheese
  • 4 cups smoked salmon, crumbled
  • 1 t McCormick’s Montreal Chicken Spice
  • 1 teaspoon lemon pepper
  • 12 pieces of baby asparagus, precooked
  • 2 red peppers, grilled, skins removed, deseeded, cut into 1/2” strips
  • 1/2 cup fresh green parsley.

Roasted Red Pepper and Smoked Salmon Spread Recipe

By HotDishHomemaker, Hot Dish Homemaker

This Cracker Spread has a great flavor combination of Roasted Red Peppers and Smoked Salmon

  • 3/4 Cup Roasted Red Peppers, diced
  • 4.5 Oz. Wild Smoked Salmon, Tomato Basil Flavor
  • 1 Cup Sour Cream
  • 8 Ounces Cream Cheese, softened
  • 1 Cup Pepper Jack Cheese, shredded
  • 2 Green Onion Stalks, finely chopped using both the green and white portion
  • 1/2 Teaspoon Garlic Powder
  • Fresh Ground Black Pepper

Eggs en Cocotte with Smoked Salmon, Roe & Katsuobushi

Who says we can’t put all our eggs in one basket? The timeless Eggs en Cocotte is one breakfast grub that allows .

  • 4 Eggs
  • 1/2 tbsp of Softened Butter (for greasing ramekins)
  • 4 heaping tbsp of Crème Fraîche
  • Pinch of Salt & Black Pepper (to taste)
  • Pinch of Cayenne Pepper (to taste)
  • 60 g of Smoked Salmon (cut into strips)
  • 1 sprig of Dill Leaves
  • 4 tsp of Tobiko
  • Handful of Katsuobushi
  • Bread of your choice (to serve)

Smoked Salmon Cheese Balls

Smoked Salmon Cheese Balls? Yes please! Make individual balls so everyone has the perfect amount, or make one large.

  • 1 (8 ounces) package Changing Seas Norwegian Smoked Salmon, roughly chopped
  • 1 (8 ounces) package Neufchâtel cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 3 green onions, roughly chopped
  • 3/4 cup finely chopped flat-leaf parsley, divided

Spanish Omelet with Smoked Salmon

Spanish omelets are traditionally made with potatoes and onion, and this one has smoked salmon for a refreshingly d.

  • 1 Coles Bakery Rustic Baguette, thinly sliced diagonally
  • 80g goat’s cheese
  • 125g crème fraiche or sour cream
  • 250g Coles Thinly Sliced Smoked Salmon
  • 2 tbs finely chopped dill
  • 2 tbs finely chopped chives
  • 1 lemon, zested, juiced
  • 2 tbs extra virgin olive oil


Heat a chargrill on high. Lightly spray the bread with olive oil spray. Cook on the grill, in batches, for 1 min each side or until bread is toasted. Place on a serving platter.


Combine the goat’s cheese and crème fraîche or sour cream in a bowl. Use a fork to whisk until the mixture thickens slightly. Spread goat’s cheese mixture evenly over one side of the bread. Top with salmon.


Combine the dill, chive, lemon zest, lemon juice and oil in a small bowl. Season. Spoon over the salmon to serve.

Smoked Salmon and Goat Cheese Toasts - Recipes

  • Whisk the eggs together with the cream and dill. Slice the green onions thinly, including the green part.
  • Cut the chevre/goat cheese (it will have the texture of cream cheese) into chunks. Coarsely crumble the smoked salmon.
  • In a large non-stick skillet, melt the butter over medium-high heat. If its not non-stick just spray with cooking spray first. When the butter is melted, add the green onions and saute them for a minute or so.
  • Add the egg mixture and cook, stirring frequently, until the eggs are halfway set, about a minute or two.
  • Add the chevre/goat cheese and smoked salmon, continuing to cook until eggs are fully set. Enjoy!
  • 4 eggs
  • 1/2 cup heavy cream
  • 1 teaspoon dried dill weed
  • 4 green onions
  • 1/4 lb chevre cheese or 1/4 lb goat cheese
  • 1/4 lb smoked salmon
  • 1 -2 tablespoon butter


Recipe From

  • Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon.
  • Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.
  • 8 large eggs
  • Kosher salt and freshly ground black pepper
  • 3/4 cup unsalted butter, room temperature (12 tablespoons)
  • 8 ounces smoked wild salmon, flaked
  • 2 large green onions, halved lengthwise and finely sliced
  • 5 ounces creamy Pacific Northwest soft goat cheese
  • 2 tablespoons honey
  • 1 loaf 12-grain bread, sliced 1/2-inch thick slices, toasted


One morning, years ago, my husband, Todd, and I whipped up this dish as a way to use leftover smoked salmon. it caught on! Now we always make extra portions of this tasty fish at dinner so we can have our family favorite in the morning.

Recipe From

Provided by Taste of Home

  • In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes.

  • 8 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (7-1/2 ounces) pink salmon, drained or 1 cup smoked salmon, flaked and cartilage removed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup minced fresh parsley


A special version of scrambled eggs which is quick and easy to make before getting on with the task of cooking Christmas dinner.

Recipe From

  • Toast bread.
  • Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon.
  • Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the center and serve warm.

  • 2 slices bread
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 tablespoon milk
  • freshly ground black pepper to taste
  • ⅓ cup flaked or chopped smoked salmon


At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.

Recipe From

Provided by Martha Rose Shulman

  • In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
  • Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

  • 1 1/2 ounces smoked salmon (more if desired)
  • 1/2 ounce goat cheese (about 2 tablespoons)
  • 1 to 2 tablespoons plain yogurt
  • Several cucumber slices (about 1 1/2 ounces)
  • A squeeze of lemon
  • Salt
  • freshly ground pepper
  • Chopped chives or dill
  • 2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread


Recipe From

Yield Makes 10 appetizer servings

  • 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 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.

  • 8 ounces soft fresh goat cheese
  • 1 1/2 tablespoons chopped fresh tarragon
  • 1 tablespoon fennel seeds, finely crushed
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon coarsely ground black pepper
  • 2 1/2 tablespoons olive oil
  • 30 thin slices French-bread baguette
  • 12 ounces thinly sliced smoked salmon
  • Lemon peel strips (for garnish)
  • Tarragon sprigs (for garnish)


I found this recipe on Women's health magazine website. I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted.
  • Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
  • Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
  • Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.

  • 1 tablespoon butter
  • 8 stalks asparagus, woody bottoms removed, chopped into 1-inch pieces
  • salt and black pepper
  • 8 eggs
  • 2 tablespoons nonfat milk (can also use soy milk)
  • 1/4 cup feta cheese
  • 4 ounces smoked salmon, chopped


Recipe From

  • Beat eggs, 2 tablespoons chives and milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden, about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about 1 minute longer. Season with salt and pepper. Transfer eggs to platter sprinkle with remaining 2 tablespoons chives.

  • 8 large eggs
  • 4 tablespoons chopped fresh chives
  • 3 tablespoons milk
  • 5 tablespoons butter
  • 1 large onion, chopped
  • 6 ounces thinly sliced smoked salmon, cut into strips


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I personally do not eat salmon, but the Inn I work at has guests that love it! I am going to try it out on them and let you know!!

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Keto Avocado Toast with Smoked Salmon and Goat Cheese Recipe

  • 1 large slice keto bread, approximately ½ inch thick (or 2 smaller slices) l
  • 2 teaspoons soft goat cheese (*or cream cheese if preferred), enough to spread a thin layer over surface of toast
  • ½ small avocado, sliced
  • 2 teaspoons capers (or more to taste)
  • 4 tomato slices (from 1 medium tomato)
  • 2 thin slices red onion (cut in rounds from 1 medium onion)
  • 2-3 pieces thinly sliced smoked salmon (the refrigerated kind)
  • Freshly squeezed lemon juice to taste, from ½ lemon
  • Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
  • Chives, finely chopped (for garnish)

Lightly brush bread with olive oil and toast to desired level of doneness.

Spread goat cheese over surface. Top with avocado as whole slices or mash with a fork to cover entire surface (your preference). Sprinkle capers evenly across surface and top with tomato, red onion, and smoked salmon. Sprinkle with lemon juice, chives, salt and pepper and serve.

Did you make this keto recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)

Which cheese goes with smoked salmon?

To serve smoked salmon, try spreading some horseradish and cream cheese on it and then rolling it up into bite-size pieces. You can also serve smoked salmon on top of crackers, bread, cheese, and cucumber slices. It's also delicious if you mix it in with a salad or pair it with some sliced apples and pears.

  • Sartori basil and olive oil cheese complements mild fish, such as tilapia.
  • If you're cooking a dense fish, such as Hy-Vee Responsible Choice tuna, salmon or mahi mahi, crumble lemon Stilton on the top as you let it rest after removing it from the grill or oven.

Also know, what cheese goes well with salmon?

Double cream brie would go well, or any mild, surface ripened cheese like St Paulin or a mild Munster etc.. very A very mild Vermont cheddar ( I'd use white for the color contrast) could work if the burger was a little more seasoned. A nice colby would go well.

What bread goes with smoked salmon?

Slice plain or sourdough bagels, toast them and top with a thin layer of cream cheese, a few thin slices of smoked salmon and some fresh dill for lighter brunch or luncheon fare.

1. Finely mince the oregano, rosemary, and fresh basil. Finely grate the garlic. Add the goat cheese, herbs, garlic, salt, and pepper to a mixing bowl.

2. Combine well then set aside.

3. Cut the stem off the bottom of the radicchio. Carefully peel apart the leaves until you have 16 leaves for serving. I like to use more of the inner leaves for their size and shape. You can save any leftover radicchio for other salads or recipes. Wash the leaves then dry them.

4. On each radicchio leave lay a piece of smoked salmon then a ½ ounce of the herbed goat cheese.

5. Sprinkle some black pepper across the top then serve.

This makes a total of 16 servings of Smoked Salmon & Goat Cheese Bites. Each serving comes out to be 46.19 Calories, 3.33g Fats, 0.94g Net Carbs, and 3.43g Protein.

Puff Pastry Smoked Salmon Quiche With Goat Cheese

19 Oct, 2018 Puff Pastry Smoked Salmon Quiche With Goat Cheese Joanne Rappos breakfast The easy smoked salmon quiche that's perfect for breakfast or dinner puff pastry, smoked salmon, salmon, goat cheese, quiche puff pastry, smoked salmon, salmon, goat cheese, quiche

This recipe came out of necessity to eat out all of the smoked salmon we had in the fridge. When you buy a Costco pack of it you get creative with it. Although really and truly my husband is quite happy eating it out of the package standing by the fridge. He does absolutely love it in quiche form as well and that is why I ended up making this quiche.

I have made it before with many variations but this is my go to one, and this was the first time I decided to actually measure things more accurately when making it. The base recipe of eggs and cream is pretty standard for most quiches but the add ins is where you can really shine creatively. You can go as wild as you want to as simple as you want. I love leeks in bakes and in quiches and that’s why I included them in this quiche. Leeks are similar in flavour to green onions expect a lot milder and also have a sweetness that green onions do not have. You can definitely substitute with a small bunch green onions though if you can’t get your hands on any leeks.

My husband was eating the smoked salmon on toast with goat cheese and that is why I decided to dollop goat cheese onto this quiche as I had some on hand. It adds a little tang and extra richness to the quiche We loved it but you can alternatively substitute with cream cheese or crumble feta over it instead also.

One of my favorite things about this recipe is that you can totally use store bought puff pasty for the base of the tart. What’s easier than that? Feel free to make some homemade if you like. I have a recipe for homemade on the blog that you can check out. But I always have some store bought puff pastry in the freezer and it’s totally perfect for dishes like this. There is no bling baking necessary. Both the filing and tart puff up quite a bit while baking but once the quiche is out of the oven and starts to rest, everything settles.

Quiches are classic and are always in fashion and already always loved on the breakfast table, brunch table and even the lunch or dinner table too! This would be the perfect dinner with a side salad and a glass of wine and so low effort. It’s the perfect thing to make for brunch as well as it is meat and eggs in one. There are so many fabulous filling combinations that you could use and I will definitely be experimenting with many more to come in the meantime this is a fabulous classic combo of flavours in a quiche and think that you will love it!!

Ketie’s Smoked Salmon and Goat Cheese Appetizers

recipe by Ketie Colafella

  • 1 package of thinly sliced good quality smoked salmon
  • 1 fresh lemon
  • 2 or 3 teaspoons of rinsed capers
  • extra virgin olive oil
  • 1 small red onion, diced into small cubes
  • goat cheese of your choice (plain, or flavored, like Boursin)

Here’s Ketie prepping the ingredients in her own kitchen

Place the pieces of smoked salmon in a bowl, torn into bite sized pieces. Squeeze some lemon juice over the salmon, then roughly chop some capers, add it to the bowl with some onion, and follow with a drizzle of the olive oil. Mix all of these ingredients together by hand.

Arrange the smoked salmon on a serving tray, leaving space to put the goat cheese (and crackers or bread if you want them on the same tray together.)

Drizzle the salmon with more lemon juice, olive oil, some whole capers, and the diced red onion. Cover and set aside for 2 hours (place in the fridge if it will be longer than 2 hours.) Place the cheese and crackers/bread on the plate just before serving. See, I told you this smoked salmon and goat cheese appetizer was easy!

To serve, spread some cheese on a piece of bread or a cracker and top with a piece of smoked salmon.

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Watch the video: smoked salmon dill and goat cheese omelet part 1 (January 2022).