- 1/2 cup apple cider vinegar
- 1/4 cup superfine sugar
- 20 dill or basil stems, cut into 1/2-inch pieces
- 4 slices of rye bread
- 1/2 cup goat cheese
- 4 ounces smoked salmon
- In a bowl, whisk the vinegar with the sugar until the sugar dissolves. Add the herb stems and let stand at room temperature for 2 hours. Drain.
- Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve.