Mini sandwiches with fresh goat cheese, smoked salmon and cucumber

Mini sandwiches with fresh goat cheese, smoked salmon and cucumber

Name: Mini sandwiches with fresh goat cheese, smoked salmon and cucumber
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Soignon Unripened goat log Plain, 125g; 1 Soignon Unripened goat log Ash, 125g; 3 smoked salmon slices; 6 slices of polar bread; 3 slices of sandwich bread; ⅓ cucumber; 4 radishes; Chives; Salt and pepper

Fresh goat logs

Serves 4 servings

Preparation 25 minutes

Ingredients

1 Soignon Unripened goat log Plain, 125g
1 Soignon Unripened goat log Ash, 125g
3 smoked salmon slices
6 slices of polar bread
3 slices of sandwich bread
⅓ cucumber
4 radishes
Chives
Salt and pepper

Method

Cut 4 circles the same diameter as the goat cheese logs out of each slice of sandwich bread (use a verrine/small glass). Do the same with the polar bread. You can use squares instead of circles if you prefer. In a skillet, toast the sandwich bread until golden without any fat.

Slice the salmon into strips. Finely chop the radishes (set one aside for later) and slice the cucumber. Slice each log of goat cheese into 4 rounds.

For the sandwiches using plain goat cheese, place a slice of cucumber and some salmon on top of a circle of sandwich bread. Then, add a second circle of bread, a slice of cucumber, some salmon and a slice of goat cheese. Top with another slice of bread. Secure with a toothpick and top with some chives.

For the sandwiches with ash goat cheese, place slices of radish on a circle of polar bread. Then, add another circle of bread, a slice of cucumber, more radish slices, a slice of the ash goat cheese and lastly, another piece of the polar bread. Secure with a toothpick. Add the rest of the grated radish on the top.

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To make this recipe

Unripened goat log Ash, 125g

Unripened goat log Plain, 125g

Method

Cut 4 circles the same diameter as the goat cheese logs out of each slice of sandwich bread (use a verrine/small glass). Do the same with the polar bread. You can use squares instead of circles if you prefer. In a skillet, toast the sandwich bread until golden without any fat.
Slice the salmon into strips. Finely chop the radishes (set one aside for later) and slice the cucumber. Slice each log of goat cheese into 4 rounds.
For the sandwiches using plain goat cheese, place a slice of cucumber and some salmon on top of a circle of sandwich bread. Then, add a second circle of bread, a slice of cucumber, some salmon and a slice of goat cheese. Top with another slice of bread. Secure with a toothpick and top with some chives.
For the sandwiches with ash goat cheese, place slices of radish on a circle of polar bread. Then, add another circle of bread, a slice of cucumber, more radish slices, a slice of the ash goat cheese and lastly, another piece of the polar bread. Secure with a toothpick. Add the rest of the grated radish on the top.