SMOKED SALMON PITAS WITH HERBED GOAT CHEESE

By jarren

Ingredients

• 6 pita breads or Italian-style flatbreads (7-inch/18 cm)
• 1/4 cup butter, melted (50 mL)
• 8 oz goat cheese, at room temperature (225 g)
• 4 tsp whipping cream (20 mL)
• 1-1/2 tsp fresh lemon juice (7 mL)
• 3 tbsp capers, chopped (45 mL)
• 3 tbsp finely chopped fresh dill (45 mL)
• Freshly ground white pepper
• 8 oz smoked salmon, sliced thin (225 g)
• Garnish: sprigs of fresh dill

Preparation

Step 1

Cut each pita into 8 wedges. Place on foil-lined baking sheets (you will need 2 sheets, or do half at a time). Brush wedges lightly with melted butter, turn over and brush other side.

Bake in 450F (230C) oven for 5 to 6 minutes or until slightly crisp.

In bowl, lightly beat goat cheese with fork. Blend in cream, then lemon juice. Add capers and dill, mixing thoroughly. Add a few grinds of pepper to taste.

Spread teaspoonful of cheese mixture on each pita wedge. Top with smoked salmon (cut into triangles or loosely rolled-up strips). Garnish each with sprig of dill.