Smoked Salmon Toasts with Mustard Butter

Featured by Domaine Debray in the Pinot Noir Wine Club.
Smoked Salmon Toasts with Mustard Butter


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.

Yield: 10 - 12
Prep Time: 10 Minutes
Cook Time: 15 Minutes


• 1 stick unsalted butter, softened
• 1 tablespoon Dijon mustard
• 1 tablespoon grainy mustard
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons 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.

Make Ahead:
The mustard butter can be refrigerated overnight. Let soften before using.

Recipe sourced from

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