Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A tasteful upgrade to a classic party hors d'oeuvre.
WHO: Kukla is a classical pianist living in West Hollywood.
WHAT: A tasteful upgrade to a classic party hors d'oeuvre.
HOW: Simply mix up your compound butter, spread it on toast, and layer on the salmon.
WHY WE LOVE IT: Kukla's use of herbs, mustard, and lemon make for a perfectly-balanced compound butter. We love this preparation -- who wouldn't? -- but we also see this butter on top of a white fish, vegetables, or just about anything that needs its rich, herby tang. Since there are so few ingredients, make sure to use the best of each. Party time!
10 ounces of the best quality smoked salmon in medium-thin slices (Norwegian or Wild Alaskan)
2 sticks unsalted butter, room temperature
1 tablespoon lemon zest
3 1/2 tablespoons fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices
Photo by James Ransom
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