Recipe information
Yield
Makes 12
Ingredients
6 tablespoons unsalted European-style butter, room temperature
1 tablespoon chopped fresh dill
1 tablespoon drained capers
1/2 French-bread baguette
Dijon mustard
1 cup watercress, thick stems trimmed
6 ounces smoked salmon
Coarsely ground black pepper
Preparation
Step 1
An easy and elegant hors d'oeuvre. Mix first 3 ingredients in small bowl.
Step 2
Cut baguette horizontally in half. Spread Dijon mustard on cut sides of bread. Spread dill butter over. Top with watercress, then smoked salmon. Sprinkle with pepper. Cut each sandwich crosswise into 6 equal pieces, making 12 total.
