Mother Earth Living

Great Hor D'oeurve Recipes: Smoked Salmon and Dill Butter Canapés

Dill and salmon are a traditional pairing in Scandinavian cooking; here, dill’s assertive taste is mellowed with sweet butter.
By Sally King
December/January 1999
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 Makes 24 canapés

The dill butter may be made up to five days ahead and may also be used to dress cooked vegetables.

• 1/2 cup loosely packed fresh dill, washed, dried, and tough stems removed
• 1/2 cup (1 stick) unsalted butter at room temperature
• Kosher salt and white pepper to taste
• 6 to 10 slices thin-sliced white bread
• 6 ounces thinly sliced smoked salmon
• Fresh dill sprigs for garnish

1. In a food processor, finely chop the dill. Add the butter, salt, and pepper, and process until smooth. Adjust the seasonings.

2. Cut the crusts off the bread and toast until crisp and lightly browned. Spread each slice thinly and evenly with the dill butter. Halve or quarter each slice diagonally (the goal is a “two-bite” canapé). The number of triangles you obtain from each slice will depend on its size.

3. Top each triangle with a slice of salmon, garnish with a tiny sprig of dill, and serve at cool room temperature.

Sally King is a Virginia-based freelance writer whose USDA Zone 8 herb garden produces through Thanksgiving. 

Click here for the original article,8 Great Hor D'oeurve Recipes.

 








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