Smoked Salmon and Arugula

     I never tire of smoked salmon. I enjoy it so many different ways. Often when I have a craving  for smoked salmon, yet feeling cheap at the same time Ill ask my deli guy John  to save me the scraps. When I stop in a few days later he  yells my name across the store.."Yo..I have your smoked salmon scraps..boy your cats are gonna eat well tonight!" I don't have a cat, I just thank him and immediately start dreaming about the most delicious breakfast Ill be enjoying when I get home.

     I start by caramelizing  onions in some butter, add a few mixed  eggs  and cream, when its just about done I add the chopped smoked salmon and some freshly ground pepper. Beyond delish.   Today were not doing breakfast, were doing smoked salmon and arugula on toasted french bread. Goat cheese is spread on the toasted french bread then topped with the salmon and arugula. Not quite scrambled eggs, but and elegant appetiser that is sure to please.

• long skinny French bread sliced into 1/2 inch  slices
• 3 Tb  Olive Oil
• 1/2 Pound soft goat cheese
•  1 to 2 ts grated lemon zest(depending on how lemony you want to go)
• 4 ts lemon juice
• ground pepper
• 1/2 pound arugula leaves
  
• 8 to 10 oz of thinly sliced salmon

Heat oven to 350. Place sliced bread on baking sheet. Brush 1 side of each slice with olive oil. Bake till lightly brown. Watch..don't walk away they burn easily. Flip over once. In small bowl mix goat cheese, zest, juice and ground pepper. Mixed till well combined. When ready to serve spread  each  slice of toasted bread with goat cheese mixture.(The olive oil side).  Then top with a couple of arugula leaves.  Cut salmon slices so they fit on top of the toasts. Place a slice of salmon on top of arugula. sprinkle with ground pepper.   Cut remaining arugula leaves into thin  strips. Sprinkle on top of salmon. Serve.