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- 4 ounces goat cheese, at room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Sriracha sauce (or more to taste)
- 12 ounces daikon, cut crosswise into 16 slices (1/4 inch thick each)
- 8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
- 1 tablespoon chopped fresh chives
Directions:View on Epicurious
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