10 oz smoked salmon
2 sticks unsalted butter, room temperature
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices
Preheat oven to 375°.
Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.
Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.
Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.