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.
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.