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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.