Smoked Salmon on Mustard-Chive and Dill Butter Toasts.
Share
- ✉
-
Author Notes: Start an elegant menu with a tray of cherry tomatoes, cucumber slices, assorted olives and those toasts as hors d’oeuvres or accompany them with a Greek style salad as a first course. Pour a California Chardonnay and your party will get the perfect beginning.
The Mustard-Chive butter is also delicious over baked fish or roasted vegetables. Some times I use cream or goat cheese instead of butter and horseradish instead of mustard, or mix in just a little of finely minced smoked salmon.
A loaf of Italian bread works perfectly too.
- Kukla
Food52 Review: First off, I am a huge fan of smoked salmon on buttered toasts or party rye or dark bread squares. We serve this appetizer every year for the holidays. To add ingredients to make a compound butter struck me as a natural and wonderful way to layer flavors and add eye appeal to an already beautiful, classic party app. Kukla's choice of herbs, mustard, and lemon are spot on. Use your best baguette, your best butter, and your best smoked salmon. Pillow the salmon atop Kukla's lovely concoction, and your guests will be exceedingly happy! I halved the recipe for a trial run, and was pleased with the ratios. I think you can use any type of bread that appeals to you, toasted or plain. Thank you Kukla for a wonderful embellishment to an old favorite. - Bevi
Serves makes 20:
- • 10 ounces of the best quality Smoked Salmon medium-thin slices (Norwegian or Wild Alaskan)
- • 2 sticks unsalted butter room temperature
- • 1 tablespoon lemon zest
- • 31/2 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
- Preheat oven to 375 degrees F. Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.
- Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.
- Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Dish in the Raw
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 1 year ago Equator180
I too absolutely love smoked salmon and my favorite being Nova Scotia Lox which I have had many times with the old stand by of cream cheese, onion and capers. I have had a few other versions as well and try to sample regional favorites when I travel. It does surprise me however that you are comparing apples and oranges here. The difference between Alaskan wild caught (British Columbia is wild caught is also excellent) and Norwegian are two different things altogether. The Norwegian is a farmed product and not natural. I think you will find that the best Smoked salmon is from wild caught product first of all and that product is processed and smoked in Alaska, British Columbia, Washington state and some in Oregon. if you are going to get the "Farmed," salmon I would suggest, Canadian, Scottish or Tasmanian...Norwegian is more hype than substance..(good marketing!)
over 1 year ago Kukla
Thank you Equator180 for the knowledgeable and useful comment!