Smoked Salmon on Mustard-Chive and Dill Butter Toasts

By • June 25, 2011 • 25 Comments

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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: 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!
Food52

Serves makes 20:

  • 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
  • 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
  1. Preheat oven to 375 degrees F. Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.
  2. 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.
  3. 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.
Jump to Comments (25)

Comments (25) Questions (0)

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5 months ago Superdutch

As nice as this undoubtedly is, I fail to understand how this can go into a vegetarian selection.

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5 months ago Kukla

I have never called this recipe a vegetarian one.

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3 months ago CarlaCooks

In Denmark, many people call themselves vegetarian if they eat fish and eggs, but not land-dwelling animals. I think it just depends on where you are and the cultural definition of vegetarian.

Tootsie

7 months ago SDMfoodie

Now this is truly nice, especially on a Sunday afternoon with the right wine, conversation & good friends to share with!...Thanks!

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9 months ago beejay45

I've kind of lost my taste for smoked salmon, emphasis on the smoked, but I do make gravlax at least once a year, and this compound butter sounds like the perfect accompaniment. Thank you, Kukla, for the great idea!

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9 months ago Kukla

You are very welcome beeiay45!

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12 months ago Olga

Outstanding! I made these as an appetizer for New Years and they were a huge hit! I served them on a platter with little ramekins of shallots, capers, and cornichons that the guests could add as desired.

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12 months ago Kukla

Iam very glad Olga that you and your guests liked my recipe! Thank you for letting me know and have a Happy New Year!!!

Stringio

about 1 year ago Marie Weber

This looks amazing! Also adding to make for dinner party or Thanksgiving appetizers.

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about 1 year ago Kukla

Thank you Marie!

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just saved to my Thanksgiving 2013 Collection of recipes. My family is going to love these, plus, they'll be so easy to prepare! Thank you for another wonderful recipe, Kukla! ;o)

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about 1 year ago Kukla

Thanks a lot AJ!! It will be an honor for me to know that one of my recipes is on your Thanksgiving Table!!

Stringio

about 1 year ago cindy

This makes me want to do the math and make it for four.

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about 1 year ago Kukla

I hope you all will like them.

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over 1 year ago creamcheese

We made a few of these for brunch this weekend, and then used the extra butter to top some skillet potatoes the next morning. The flavors of the butter with the smoked salmon really pair together perfectly.

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over 1 year ago Kukla

I am glad you liked this recipe creamcheese, and found another use for the compound butter! Thank you!

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Makes me want to throw a party tonight! Or serve this for dinner. . . . Another outstanding recipe, Kukla. Congratulations! ;o)

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over 1 year ago Kukla

Thank you kindly AJ! Your congratulations are always such a pleasure and honor for me! I’ll be very happy if you try and like this hors d'oeuvre.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

My family and friends are going to be ecstatic when I offer these. Since I've started making artisanal bread, I've regularly kept a good supply of half-baked thin baguettes in the freezer, just for party starters. This is such a perfect application! I've been looking around for new pantry-friendly appetizers for planned gatherings and drop in guests. This quite clearly will find its place, happily, in that repertoire! Thank you for posting this. ;o)

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over 1 year ago Kukla

You are very welcome AJ! Hope you, your family and guests enjoy it.

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over 1 year ago JanetFL

Love smoked salmon and am happy to have your recipe to try this summer, Kukla. Thank you!

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over 1 year ago Kukla

Thank you JanetFL! Hope you'll like these toasts.

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almost 3 years 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!)

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almost 3 years ago Kukla

Thank you Equator180 for the knowledgeable and useful comment!