Smoked Salmon on Rye with Brined Herb Stems

• 1/2 cup apple cider vinegar
• 1/4 cup superfine sugar
• 20 dill or basil stems, cut into 1/2-inch pieces
• 4 slices of rye bread
• 1/2 cup goat cheese
• 4 ounces smoked salmon

1. In a bowl, whisk the vinegar with the sugar until the sugar dissolves.
2. Add the herb stems and let stand at room temperature for 2 hours.
3. Drain.
4. Spread the slices of rye bread with the goat cheese and top with the smoked salmon.
5. Sprinkle with the brined herb stems and serve.

apple cider vinegar, sugar, dill, bread, goat cheese, salmon

Taken from www.foodandwine.com/recipes/smoked-salmon-on-rye-with-brined-herb-stems (may not work)