Make Ahead

Smoked Salmon on Mustard-Chive and Dill Butter Toasts

June 25, 2011
Photo by James Ransom
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.

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

  • 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
  • 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
In This Recipe
  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.

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