Smoked Salmon and Goat’s Cheese Tartlets

This is a super easy hors d’oeuvre to make and the key here is to purchase quality smoked salmon where the smoke doesn’t overpower the fish.  Willy Krauch’s smoked salmon does just that.  The smoke is natural and subtle and doesn’t overwhelm the lovely flavor of the salmon.  Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains.  Smoked salmon is also high in Vitamin E which can reduce or lower the risk of heart disease.

Serves 6 as an hos d’oeuvre
recipe from Jamie Magazine
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125g mild, creamy goat’s cheese
1 teaspoon each dill, mint, parsley and chives, finely chopped
125g smoked salmon
1 packet of ready-made mini tartlet cases
dill fronds, to serve

Mash the goat’s cheese with a fork and add the herbs, then season to taste with sea salt and black pepper.  Lay out the smoked salmon slices on a board and divide the goat’s cheese mixture between them.  Spread the cheese evenly on the salmon slices before rolling them up.  Cut the salmon rolls into pieces big enough to fit into the pastry cases.  Serve garnished with dill fronds.


The Culinary Chase’s Note:  I made the goat’s cheese mixture ahead of time to allow the flavors of the herbs to develop.  I used Athens mini fillo shells which introduced a crunchy texture and were also the perfect size.

By The Glass Tasting Note:   This is my kind of hors d’oeuvres. Easy to prepare but beautifully presented. The easy choice here is a vibrant and tangy Sauvignon Blanc as the grape’s tendency to herb, mown grass and vegetal tones will marry well with the herbs while its often punchy acidity will be in balance with the acidity of the goat cheese and cut through the oiliness of the smoked salmon. Be careful to avoid inexpensive Sauvignon Blanc from warm climates as they won’t have the vibrancy to handle the acidity in the goat’s cheese. Look to a Loire classic such as Sancerre or Pouilly Fume, or for the more adventurous I’d suggest a Quincy as they often possess a New Zealand like intensity combined with lots of vibrant acidity.