Smoked Salmon Bruschetta With Fennel
And Goat Cheese

4 oz. Smoked salmon, thinly sliced
1 Fennel bulb, sliced
1 small Red onion, thinly sliced
1/2 Lemon, zest only
1/4 cup + 2 tbsp. Olice oil
8 slices French baguette (1/3 inch thick)
1 oz. Goat cheese
2 tbsp. Heavy cream
Salt and pepper to taste

Combine the salmon, fennel, onion, lemon zest and 1/4 cup olive oil in a small bowl and mix well. Season with salt and pepper and set aside. Drizzle 2 tbsp. olive oil over the baguette slices. Grill the bread over hot coals until light brown and grill marks appear. (You may also toast under a broiler) Remove to a serving platter. Combine the goat cheese and cream in a small bowl. Mix well with a wooden spoon until very smooth. Top the grilled bread slices with a spoonful of the salmon mixture. Spoon the goat cheese mixture over the top. You may garnish with sprigs of fresh dill if desired.
Serve immediately.

Mary Ann Massolio         


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