Smoked Salmon (Lox) on Goat Cheese Toast

Oooooh, it’s been so long since I had good lox! This super-simple preparation from the always fantastic Martha Rose Shulman/NYTimes looks just scrumptious, and for those of you in bigger cities or who make your own lox, this should be super easy to pull off!


1 1/2 ounces smoked salmon (more if desired)

1/2 ounce goat cheese (about 2 tablespoons)

1-2 tablespoons plain yogurt

Several cucumber slices (about 1 1/2 ounces)

A squeeze of lemon

Salt and freshly ground pepper

Chopped chives or dill

2 slices whole grain sandwich bread, rye bread or a heartier whole grain country bread

1. In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.

2. Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

Yield: One serving.


3 thoughts on “Smoked Salmon (Lox) on Goat Cheese Toast

  1. Or you could spread all the goat cheese mixture on at one time, skip the top piece of bread, and have a gorgeous open-face Scandinavian sandwich (to be eaten with knife and fork). Perfect for summer . . . and fewer calories, too!
    The Scandinavians do a traditional sandwich like this with gravlax, and the
    goat cheese with it would be delicious.

  2. You are so right, Sylvia! Mmmmmm, gravlax! A little harder to find than lox…unless you make your own! Tyr it out with Birchbark Farm Cloud Creme and let me know how you like it! Hugs, Jill

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