MINI SALMON TOASTS WITH DILL BUTTER

1 TBSP Dijon mustard

1 TBSP grainy mustard

1/2 tsp finely grated lemon zest

2 TSBP chopped dill

Salt

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.

Categories: Appetizers
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