Smoked Salmon Toasts with Mustard Butter
- TOTAL TIME:
- SERVINGS: 10 to 12
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.
- 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
- 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.
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.