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Smoked Salmon and Goat Cheese on Pumpernickel-Rye

Photo: David Prince; Styling: Linda Hirst
Prep time 20 mins
Cook time 4 mins
Yield Makes 12 cocktail sandwiches
The ingredients in Smoked Salmon and Goat Cheese on Pumpernickel-Rye take these cocktail sandwiches uptown.


  • 4 ounces soft goat cheese
  • 24 pumpernickel-rye cocktail bread slices
  • 1/4 teaspoon cracked black pepper
  • 1/2 cucumber, thinly sliced
  • 5 to 6 radishes, thinly sliced
  • 1 (4-ounce) package sliced smoked salmon
  • Butter, softened

How to Make It

  1. Spread goat cheese evenly on bread slices, and sprinkle with black pepper. Top 12 bread slices evenly with cucumber, radishes, and salmon. Top with remaining 12 bread slices, pressing together gently.

  2. Spread outside of sandwiches with softened butter. Cook in a nonstick skillet over medium heat, in batches, 2 minutes on each side or until cheese melts and bread is golden brown.