Yarra Valley Cheese Reuben with Dilly Goat

To build the perfect Yarra Valley Cheese Reuben style sandwich, follow these steps:

Thick sliced fresh rye or sourdough bread

Yarra Valley Cheese Dilly Goat (mixed with a small amount of sour cream to soften)

A generous pile of pastrami or thinly sliced corned beef tossed in a hot pan briefly to warm through

Stack on your favourite sauerkraut

Add as many sliced pickled gherkins as you like

Another slathering of Yarra Valley Cheese Dilly Goat (with sour cream)

A healthy swipe of the best mustard you can find

Top it all off with another thick slice of the rye or sourdough

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Sicilian Baked Salmon & Dilly Goat Cheese

Preheat oven to 210°C (fan forced)

Put the salmon fillet, skin side down, on a large baking tray, lined with paper. Season with salt & pepper.

Chop the sundried tomatoes and olives separately and set aside. You can do this separately in your food processor, makes it super quick.

Then make the Yarra Valley Cheese mix. In your mixer with paddle attachment add the Dilly Goats Cheese, cream & yoghurt. Mix to combine until mixture is smooth.

Spread the goat’s cheese, chopped sundried tomatoes, & chopped olives evenly over the salmon.

Mix the breadcrumbs, garlic, lemon zest and parsley with grated parmesan cheese in a bowl; season with salt & ground black pepper.

Sprinkle the breadcrumb mixture over the salmon, pressing the crumbs into the tomato paste.

Drizzle with olive oil then cook in the oven for 15-20min until the flesh of the salmon is just opaque and the crumbs are crisp and golden. Remove from oven and slide on to a serving platter.

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