Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards.
Slideshow:Fantastic Fast Hors d’Oeuvres
1 stick unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1/2 teaspoon finely grated lemon zest
2 tablespoons chopped dill
Freshly ground pepper
1 baguette, sliced 1/4 inch thick
1 pound thinly sliced smoked salmon
How to Make It
Preheat the broiler and position a rack 6 inches from the heat. In a bowl, beat the butter with the Dijon and grainy mustards, lemon zest and 1 tablespoon of the dill and season with salt and pepper.
Spread the baguette slices on a large rimmed baking sheet and broil until golden and crisp, 1 1/2 minutes per side. Let cool.
Spread the toasts with the mustard butter, top with the smoked salmon and arrange on a platter. Sprinkle with the remaining 1 tablespoon of dill and serve.
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