Originally Posted by Efrain Barragan on Wednesday, March 12, 2014
Recipe and Photo by Kay Wilson
4 Tablespoons Gary & Kits Napa Valley Dill Dijon Mustard
½ cup salted butter, softened
1 baguette, cut into ¼ inch slices
1 pound smoked salmon, thinly sliced
In a bowl, blend softened butter with mustard. Lightly toast baguette slices and allow to cool. Spread the toasts with mustard butter, top with smoked salmon and arrange on platter. Sprinkle with fresh dill and serve.