Smoked Salmon, Goat Cheese & Hard Boiled Egg

I copied this from a smoked salmon tapas I recently enjoyed at Jaleo Tapas Bar in Washington, DC. Instead of serving it as a small plate tapa, I made it for lunch on an open-faced demi baguette. Whether it is served for brunch or lunch, it is delicious!

Smoked Salmon, Goat Cheese and Hard Boiled Egg
(Serves 4.)

• 2 demi (small) baguettes
• Extra virgin olive oil
• 1/4 cup goat cheese, softened
• 2 hard boiled eggs, shelled and thinly sliced
• 8 ounce package wild smoked salmon
• Capers

Preheat over to 350°F.

Baguette with Smoked Salmon, Goat Cheese & Hard Boiled Egg

Slice two demi baguettes in half lengthwise and brush the cut sides with a little extra virgin olive oil. Place the bread in a 350 degree oven for about 5 minutes to warm, not toast, the baguette.

When nice and warm, remove the baguette and spread on some goat cheese, top with thin slices of hard-boiled egg, wild smoked salmon and capers. Then drizzle a little more olive oil on top and done.