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Smoked Salmon With Hazelnut-Crusted Chèvre Recipe

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A gourmet salmon salad.

6 servings

2 150 g packages of soft chèvre (goat cheese)
2 tbsp flour
1 egg, beaten
1/2 cup toasted hazelnuts, ground
1 tbsp butter
6 handfuls of watercress or other mixed salad greens with salad dressing
300 g cold smoked salmon (lox) thinly sliced


Step 1: Cut each goat cheese into 3 discs; roll in flour, beaten egg and toasted hazelnuts. Set aside.

Step 2: Toss salad greens with dressing and mound on 6 plates. Arrange slices of smoked salmon around greens.

Step 3: Heat butter in a frying pan over medium heat. When frothy, gently slide cheese rounds into pan and fry gently until golden and the cheese starts to melt. Turn and repeat with other side.

Step 4: Place one hot round of goat cheese on top of salad on each plate and serve immediately.


Angus Fergusson

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