4 oz. package of Coach Farm® Fresh with Dill Goat Cheese softened to room temperature
2 tbsp. heavy cream
1/4 cup chopped fresh dill
1/2 tsp. finely grated lemon zest
Salt and fresh cracked pepper
8 slices of pumpernickel bread
8 slices (about 4 oz.) smoked salmon, halved
2 tbsp. heavy cream
1/4 cup chopped fresh dill
1/2 tsp. finely grated lemon zest
Salt and fresh cracked pepper
8 slices of pumpernickel bread
8 slices (about 4 oz.) smoked salmon, halved
Put the Coach Farm® Fresh with Dill Goat Cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined. Using a butter knife, spread the goat cheese mixture on 1 side of each pumpernickel slice. Put 2 slices of smoked salmon on 3 of the pumpernickel slices. Top each sandwich with remaining bread and cut in half. Arrange on a serving platter and serve immediately.
Serves 4
Comments & Reviews
Review this recipe
By