This recipe, courtesy of the new “Oakville Grocery, The Cookbook,” blends layers of salty smoked salmon, fresh goat cheese, preserved lemon aioli, pickled onions and arugula atop artisanal bread for an explosion of flavors.
These sandwiches can be served on their own or as part of a larger spread. Feel free to cut each sandwich into quarters and spear each with a cocktail pick for smaller servings.
Smoked Salmon Sandwiches with Skyhill Chèvre
Makes 2 sandwiches
INGREDIENTS
4 slices artisanal bread, such as Della Fattoria semolina bread
¼ cup preserved Meyer lemon aioli
¼ pound fresh goat cheese, preferably Skyhill chèvre
6 ounces thinly sliced smoked salmon
¼ cup pickled onions
½ cup arugula
1 tablespoon chopped fresh tarragon
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DIRECTIONS
Lay the bread slices on a cutting board. Spread one side of each slice with the aioli, dividing it evenly.
Top 2 bread slices with the goat cheese, dividing it evenly and spreading it in an even layer.
Layer each of the cheese-topped bread slices with the salmon, onions, arugula and tarragon. Top with the remaining bread slices and press gently. Cut each sandwich in half and serve.
— Courtesy “Oakville Grocery, The Cookbook” (Weldon Owen, $35)
