One of my favorite things to eat in this world is crostini, or basically anything on top of crispy, golden toast. David and I received some delicious smoked salmon from my cousin in Northern California (Thank you Tony and Nikki!) and I could hardly wait to use it. This was my favorite preparation of the salmon. Golden toast, mustardy-dill butter, and delicious smoked salmon. This is an easy appetizer to put together for a crowd and is quite delicious!
adapted from: Food + Wine
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 place oven rack 6 inches from the heat. Beat the butter with the mustards, zest, and 1 tablespoon of dill. Season with salt and pepper.
Spread the baguette slices on a rimmed baking sheet and broil until golden and crisp on each side. Let cool.
Spread the toasts with the mustard butter and top with smoked salmon and arrange on a platter. Sprinkle with remaining dill and serve.