Smoked Salmon Toasts with Mustard Butter is an elegant appetizer for any holiday party. The richness of the mustard butter nicely balances the salty, smokiness of the salmon.
When you make this dish toast the bread about a half hour before serving to allow them to cool and stay crunchy. This little bit of cooling time allows you to spread the butter on the toast and have it stay soft without melting.
Smoked Salmon Toasts with Mustard Butter
(Adapted from recipe courtesy of Food & Wine, November 2012)
Makes 10 -12 servings
1 stick unsalted butter, softened
1 Tbsp Dijon mustard
1 Tbsp grainy mustard
½ tsp finely grated lemon zest
2 Tbsp chopped dill
Freshly ground black pepper
1 baguette, sliced ¼” 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 ½ minutes per side. Let cool.
Spread the toasts with the mustard butter, top with smoked salmon and arrange on a platter. Sprinkle with the remaining dill and serve.