- 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 this recipe
- 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.
The mustard butter can be refrigerated overnight. Let soften before using.
Appetizers are often served with sparkling or light white wines, but these spicy, rich toasts call for something more full-bodied, like a Chardonnay from Carneros.