A number of smokehouses here in Maine produce great-quality smoked seafood, so keep an eye out for those. Though hot-smoked salmon works fine in this preparation, it’s the hedonistically silken texture of cold-smoked salmon that really shines.
These sandwiches are equally good with smoked mackerel or trout, as well as smoked sardines, herring, or mackerel from a can, drained and patted dry. You’ll notice I slice the tomatoes thick, which admittedly can get a little messy—I find this fun. For a more dainty eating experience, slice them thin.
Smoked Salmon and Goat Cheese Sandwich
Yield: 4 open-faced sandwiches
Materials
- 4 thick slices ciabatta bread cut on a bias to give the most surface area (or use baguette or challah)
- 4 ounces fresh goat cheese
- 3 tablespoons mayonnaise
- Juice of 1 lemon
- 8 ounces smoked salmon
- ¼ bunch cilantro thick stems removed
- ½ pound ripe heirloom tomatoes cores removed, sliced 1/2 inch thick
- Salt
Instructions
- Toast the bread ahead of time. In a small bowl, mix the goat cheese, mayonnaise, and lemon juice, whisking to make it smooth. When ready to serve, slather the ciabatta with the goat cheese spread, then top with slices of smoked salmon, cilantro, and tomatoes. Season the tomato with salt to taste.
