Smoked Salmon Club Recipe

• 4 ounce. chevre (goat cheese), room temperature
• 2 teaspoon finely minced fresh dill
• 1 teaspoon finely chopped shallots
• 1 teaspoon finely grated lemon zest
• Freshly grnd black pepper, to taste
• 72 rounds of cocktail pumpernickel
• 24 thin slices peeled, warm house seedless cucumbers
• 8 lg., yet thin, slices smoked salmon, each cut into 3 pcs crosswise

1. Prepare cheese mix: In a bowl, mix chevre, dill, shallots, lemon zest and pepper.
2. Prepare the rounds: Spread 1 tsp.
3. chevre-cheese mix on one side of 48 of the pumpernickel rounds.
4. Top 24 of the prepared rounds with a slice of cucumber.
5. Cover each with a plain pumpernickel round, then put a slice of salmon on each.
6. Top with reserved prepared rounds, chevre side facing salmon.
7. Cut the 24 club sandwiches in half and serve lightly chilled.
8. Yield 48 sandwiches.

chevre, fresh dill, shallots, lemon zest, freshly grnd black pepper, cocktail pumpernickel, thin, salmon

Taken from cookeatshare.com/recipes/smoked-salmon-club-2392 (may not work)