Smoked salmon sandwich with goat cheese

[Photo/The New York Times]

At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.

1 1/2 ounces smoked salmon (more if desired)

1/2 ounce goat cheese (about 2 tablespoons)

1 to 2 tablespoons plain yogurt

Several cucumber slices (about 1 1/2 ounces)

A squeeze of lemon

Salt and freshly ground pepper

Chopped chives or dill

2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread

1. In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.

2. Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

Yield: One serving.

Advance preparation: This will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.

Nutritional information per serving: 303 calories; 5 grams saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 55 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 535 milligrams sodium (does not include salt to taste); 27 grams protein