Salmon and goat cheese towers: This is a restaurant-worthy recipe. This makes you so happy. The smoked salmon is flavored with shallot, the cucumber with a delicious mustard-honey dressing, and the topping is a goat cheese mousse. Creamy, salty, and prepared with lots of love!
Salmon and Goat Cheese Towers
This delicious appetizer or light lunch is a great idea to start the day with. It looks great and is not very difficult to make. So all the ingredients to put it on the table more often.
This recipe is one of the classic starters to which I can always go back. And friends and acquaintances often ask for it; it is that good!
What makes this starter so delicious?
Mix the smoked salmon with a shallot for a bit of spice. Next, goat cheese with sour cream to make it even more creamy. Place this on a bed of cucumber crescent moons and marinate in a homemade honey mustard marinade. Arugula oil for the pepper completes the flavor combination.
The presentation, not unimportant, is very easy with a round baking ring of 3 inches (7 cm). First, a layer of salmon tartar, which you spread with the goat cheese cream. The only thing you have to pay attention to is that you clean the baking ring well in between! Is it worth it?
What do you need for Goat Cheese and Salmon Towers?
To prepare these Salmon and Goat Cheese Towers, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Cucumber - The cucumber is peeled and the seeds removed. Otherwise, the seeds will make it too moist on the plate. This also makes it easy to prepare.
- Mustard - Use Dijon mustard. It gives the dressing a little spice.
- Honey - Gives a sweetness to the dressing.
- Smoked salmon - Use cold smoked salmon, for example, Norwegian salmon, real Dutch salmon, or wild salmon.
- Shallot - A shallot has more spice than a "normal" yellow onion. This tastes great with the salty salmon.
- Goat cheese - Use soft, natural goat cheese and let it stand at room temperature for 30 minutes before use. As a result, it mixes better.
- Sour Cream - Makes the goat cheese creamier. And that creamy taste is so delicious with the smoked salmon.
- Arugula - A lettuce variety with a pepper and a tad nutty taste. It is used here to give the dressing more flavor.
- Olive Oil - Use a fruity extra virgin olive oil.
How to prepare Smoked Salmon Towers with Goat Cheese
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Peel and halve the cucumber vertically. Scrape out the seeds with a spoon (and throw them away). Cut into half moons. In a bowl, mix the mustard, honey, and cucumber slices.
- Chop the salmon and shallot finely. Mix the salmon tartare and shallot.
- Place the cucumber slices in a line on the plate and place a baking ring on top. Put ¼ part of the salmon mixture in the ring and press down.
- Mix the goat cheese with the sour cream. Spoon ¼ part of the goat cheese cream onto the salmon. Smooth the top with a spoon. Place the arugula and olive oil in a blender and pulse until you have a smooth dressing. Spread it over the goat cheese.
Garnish with cress, olive oil, and thinly sliced beets.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Salmon and Goat Cheese Towers
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Equipment
- Cooking ring 3 inches (7 cm)
Ingredients
Cucumber in Honey Mustard Marinade
½ cucumber English, peeled
3 tablespoons Dijon mustard
3 tablespoons honey
Arugula Oil Topping
1 oz. arugula
½ cup olive oil
Smoked Salmon Layer
- 7 oz smoked salmon sliced finely
1 shallot sliced finely
Goat Cheese Cream
- 3½ oz. goat cheese soft
4 tablespoons sour cream- 1 tablespoons honey
⅛ teaspoon salt- ⅛ teaspoon pepper
Garnish (optional)
- beets Olive oil, and cress for garnish (optional)
Instructions
Cucumber in Honey Mustard Marinade
- Cut the cucumber in half and scrape out the seeds with a spoon. Cut the cucumber into small moons.½ cucumber
- Make a marinade of the mustard with the honey.3 tablespoons Dijon mustard, 3 tablespoons honey
- Mix the cucumber slices in the marinade.
Arugula Oil Topping
- Put the arugula in a blender and pulse three times.1 oz. arugula
- Then add the olive oil and mix until blended.½ cup olive oil
- Let it stand for about 1 hour to give it more taste.
Smoked Salmon Layer
- Mix the shallot and smoked salmon and put in the refrigerator.7 oz smoked salmon, 1 shallot
Goat Cheese Cream
- Mix the goat cheese with the sour cream and add honey, salt, and pepper to taste. Put aside.3½ oz. goat cheese, 4 tablespoons sour cream, 1 tablespoons honey, ⅛ teaspoon salt, ⅛ teaspoon pepper
Preparation
- Take the cucumber in honey mustard marinade and place in a line on the plate.
- Take the cooking ring and put it on the plate.
- Put a quarter of the salmon in the ring and press with a spoon.
- Then fill with ¼th of goat cheese mixture. Clean the ring and make another plate (four in total).
- Take the arugula mixture and sprinkle it around the salmon tower.
Garnish (Optional)
- For the garnish use cress, olive oil, and thinly sliced beets or radish.beets
Notes
- Refrigerator - Put the cucumber on the plate and make the tower of goat cheese and smoked salmon. You can keep this covered in the fridge for up to 1 day. Next, make the arugula dressing and store it at room temperature for up to 1 day. Drizzle with the oil just before serving.
- Freezer - This entrée cannot be frozen.
Kathryn says
Looks amazing, definitely doing this for Christmas