Salmon and Sun-Dried Tomato Goat Cheese Sandwich
Ingredients
For 4 servings
250 ml (1 cup) soft fresh goat cheese
4 x 125g cans Rio Mare Salmon Fillets in Extra Virgin Olive Oil
80 ml (1/3 cup) oil-packed sun-dried tomatoes, finely chopped
8 slices crusty Italian bread
60 ml (4 tbsps) fresh chives, finely chopped
10 ml (2 tsps) lemon zest
½ English cucumber, peeled and thinly sliced
Salt and freshly ground black pepper to taste
30 ml (2 tbsps) extra-virgin olive oil
250 ml (1 cup) soft fresh goat cheese
4 x 125g cans Rio Mare Salmon Fillets in Extra Virgin Olive Oil
80 ml (1/3 cup) oil-packed sun-dried tomatoes, finely chopped
8 slices crusty Italian bread
60 ml (4 tbsps) fresh chives, finely chopped
10 ml (2 tsps) lemon zest
½ English cucumber, peeled and thinly sliced
Salt and freshly ground black pepper to taste
30 ml (2 tbsps) extra-virgin olive oil
Stampa Ricetta
Preparation
1. Toast the bread slices until they are lightly golden.
2. In a bowl, mix the soft goat cheese, sun-dried tomatoes, chives and lemon zest. Season with salt and freshly ground black pepper to taste. Combine well.
3. Spread the goat cheese mixture evenly on the 8 slices of bread. Top 4 of the bread slices with thinly sliced cucumber. Season with salt and freshly ground black pepper to taste. Then, top with whole fillets of salmon.
4. Top with the remaining 4 slices of bread. Cut the sandwich in half, serve and enjoy.
