Food Recipes Appetizers Appetizer Toasts Smoked Salmon Toasts with Mustard Butter David Tanis spreads lemony mustard butter on broiled baguette slices, then tops them with tender fish and fresh dill. By David Tanis David Tanis David Tanis is an acclaimed chef, cookbook author, and longtime champion of simple, seasonal cooking. A former chef at Chez Panisse, he is known for ingredient-driven recipes that bring restaurant-level flavor to the home kitchen. Food & Wine's Editorial Guidelines Published on April 4, 2026 Save Rate PRINT Share Close Credit: Fredrika Stjärne Total Time: 25 mins Yield: 10 to 12 Jump to recipe Grainy mustard, Dijon mustard, and lemon zest give the softened butter a tangy bite that complements rich smoked salmon.Toasting the sliced baguette under the broiler ensures a golden, crunchy foundation for the toppings.Fresh yet delicately flavored dill enhances the smoky fish and ties together the intense flavors. 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. The Best Zesters, Graters, and Microplanes, According to Our Tests Notes from the Food & Wine Test Kitchen Cured salmon can vary greatly in its salinity. (Hello belly lox!) Sample the salmon you're planning to use before making the mustard butter and adjust the seasoning accordingly. Let the toasts cool completely before assembling. Warm bread can melt the butter and soften the surface fast. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 1 stick unsalted butter, softened 1 tablespoon Dijon mustard 1 tablespoon grainy mustard 1/2 teaspoon finely grated lemon zest 2 tablespoons chopped dill Kosher salt Freshly ground pepper 1 baguette, sliced 1/4 inch thick 1 pound thinly sliced smoked salmon Directions 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. Suggested pairing Appetizers are often served with sparkling or light white wines, but these spicy, rich toasts call for something more full-bodied, like a Chardonnay from Carneros. Originally appeared: November 2012 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.