Make Ahead

Smoked Salmon on Mustard-Chive and Dill Butter Toasts

by:
June 25, 2011
4
13 Ratings
Smoked Salmon on Mustard-Chive and Dill Butter Toasts
Photo by James Ransom
  • Serves Makes 20:
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

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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.
Tags:
Contest Entries

See what other Food52ers are saying.

  • anaevas
    anaevas
  • John Woods
    John Woods
  • Norma Uible
    Norma Uible
  • Chef Devaux
    Chef Devaux
  • Kayla
    Kayla

Popular on Food52

38 Reviews

anaevas
anaevas January 1, 2018
These crostini are very tasty bites and they go super quickly every time I've made them. People are always impressed with the flavor of the compound butter.
 
Julia C.
Julia C. April 14, 2017
Oh yes! I have been looking at finger food recipes for 2 days trying to find something wonderful to take to the reception after the Sunday Easter service at my church. These will do beautifully. Not only do they sound delicious, they are festive, easy to prepare, and can be be prepared in multiples to feed a large group ahead of time. Blessings and many thanks, Kukla.
 
Michelle
Michelle January 25, 2017
Brought this to a dinner, to have with drinks before the meal - everyone loved it. The mustard/dill/chive butter is perfect with the salmon, great flavor but doesn't overpower it.
 
John W.
John W. October 8, 2016
Not much of a recipe. A good recipe would have you make your own gravlax (which is easy).
 
MissMaria
MissMaria May 9, 2016
I just made this recipe yesterday for Mother's Day Brunch, and they were praised throughout the day. I was most impressed that they were loved even by those who are not big fans of smoked salmon. I omitted the lemon rind and only has access to dried dill (still tasted amazing). Here I think it is important to use high quality butter - I found some Kerrigold and would highly recommend it if it's available to you. There was some leftover compound butter, so I put some oysters on the grill in the half shell and topped them with the butter - again it was incredible. There are so many brilliant uses for this recipe.
 
Norma U.
Norma U. January 10, 2016
Served as an appetizer for Feast of the Seven Fishes. Loved by all! Thanks Kukla!
 
beejay45
beejay45 January 9, 2016
Just revisiting....when I take the time to make compound butters, I save some aside to mix with flour for a beurre manie (spelling?), and this one would be great to slightl thicken a white wine sauce after sauteing fish or chicken breasts. Thanks, again, Kukla!
 
beejay45
beejay45 January 10, 2016
...slightly thicken...
 
Roxana
Roxana January 9, 2016
Last night I was in a potluck, and they were a huge hit thanks,grasias
 
Chef D.
Chef D. December 10, 2015
dill butter to go with smoked salmon is a decent idea :)
 
Bob
Bob November 14, 2015
Perfect recipe for the holidays. This smoked salmon is an absolutely winner!
 
Kayla
Kayla April 6, 2015
Yep, this was the midnight snack of my dreams. Might have gone a bit overboard on the lemon zest but I found that to be a nice balance to the mustard. College girl compound butter trick: wrap you new butter log in Press-N-Seal or the like and stash in the fridge for hard mornings that need more butter! Made with rye crackers because I burned my toast. We're not perfect ;)
 
Kukla
Kukla April 6, 2015
Thank you batbean! I love lemon zest and it is never to much for me in savory and sweet dishes alike.
 
Superdutch
Superdutch August 3, 2014
As nice as this undoubtedly is, I fail to understand how this can go into a vegetarian selection.
 
Kukla
Kukla August 3, 2014
I have never called this recipe a vegetarian one.
 
CarlaCooks
CarlaCooks September 16, 2014
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.
 
SDMfoodie
SDMfoodie June 5, 2014
Now this is truly nice, especially on a Sunday afternoon with the right wine, conversation & good friends to share with!...Thanks!
 
Kukla
Kukla June 5, 2014
Thanks to you too [email protected]! Enjoy!
 
beejay45
beejay45 March 16, 2014
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!
 
Kukla
Kukla March 17, 2014
You are very welcome beeiay45!
 
Olga
Olga January 2, 2014
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.
 
Kukla
Kukla January 2, 2014
Iam very glad Olga that you and your guests liked my recipe! Thank you for letting me know and have a Happy New Year!!!
 
M.McAwesome
M.McAwesome October 2, 2013
This looks amazing! Also adding to make for dinner party or Thanksgiving appetizers.
 
Kukla
Kukla October 2, 2013
Thank you Marie!
 
AntoniaJames
AntoniaJames September 24, 2013
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)
 
Kukla
Kukla September 24, 2013
Thanks a lot AJ!! It will be an honor for me to know that one of my recipes is on your Thanksgiving Table!!
 
cindy
cindy September 24, 2013
This makes me want to do the math and make it for four.
 
Kukla
Kukla September 24, 2013
I hope you all will like them.
 
creamcheese
creamcheese August 5, 2013
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.
 
Kukla
Kukla August 5, 2013
I am glad you liked this recipe creamcheese, and found another use for the compound butter! Thank you!
 
AntoniaJames
AntoniaJames July 31, 2013
Makes me want to throw a party tonight! Or serve this for dinner. . . . Another outstanding recipe, Kukla. Congratulations! ;o)
 
Kukla
Kukla July 31, 2013
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.
 
AntoniaJames
AntoniaJames July 31, 2013
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)
 
Kukla
Kukla July 31, 2013
You are very welcome AJ! Hope you, your family and guests enjoy it.