8 ounces soft fresh goat cheese |
1 1/2 tablespoons chopped fresh tarragon |
1 tablespoon fennel seeds, finely crushed |
2 teaspoons grated lemon peel |
1/2 teaspoon coarsely ground black pepper |
2 1/2 tablespoons olive oil |
30 thin slices french-bread baguette |
12 ounces thinly sliced smoked salmon |
lemon peel strips (for garnish) |
tarragon sprigs (for garnish) |