4 oz. package of Coach Farm® Fresh with Dill Goat Cheese
softened to room temperature
1 tsp. of finely minced shallots
1 tsp of finely grated lemon zest
Fresh ground black pepper
72 rounds of cocktail Pumpernickle
24 thin slices, peeled, seedless cucumbers
8 large, yet thin, slices of smoked salmon, each cut into 3 pieces crosswise
softened to room temperature
1 tsp. of finely minced shallots
1 tsp of finely grated lemon zest
Fresh ground black pepper
72 rounds of cocktail Pumpernickle
24 thin slices, peeled, seedless cucumbers
8 large, yet thin, slices of smoked salmon, each cut into 3 pieces crosswise
Prepare the cheese mixture in a bowl. Mix Coach Farm® Fresh with Dill Goat Cheese, shallots, lemon zest and pepper. Prepare the rounds. Spread 1 tsp. of the goat cheese mixture on one side of 48 of the Pumpernickle rounds. Top 24 of the prepared rounds with a slice of cucumber. Cover each with a plain Pumpernickle round then put a slice of salmon on each. Top with reserved rounds, goat cheese side facing salmon. Cut the 24 club sandwiches in half and serve lightly chilled.
Yields 48 Sandwiches
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