Salmon Canapés

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4 oz goat cheese, at room temperature

1 tablespoon fresh lemon juice

1/2 teaspoon Sriracha sauce (or more to taste)

12 oz daikon, cut crosswise into 16 slices (1/4 inch thick each)

8 oz thinly sliced smoked salmon (or lox), cut into 16 pieces

1 tablespoon chopped fresh chives

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