Ingredients

1 long baguette

2 Tb butter or margarine at room temperature

2/3 cup sour cream

1/3 cup mayonnaise

¼ cup finely chopped dill

1 tsp sugar

1 Tb Dijon mustard

Pepper to taste

1 lb Norweigan smoked salmon

1 lemon for garnish

Dill sprigs for garnish

Preparation

  1. Slice the baguette in thin rounds. Butter each round and toast in toaster oven until slightly browned.
  2. Meanwhile, make the sauce. Mix together the sour cream, mayonnaise, dill, sugar and mustard. Add pepper to taste.
  3. Slice the lemon for the garnish. Thinly slice the lemon into rounds. Slice each round into 6 thin wedges.
  4. Assemble the toasts. Place a folded slice of salmon on a toasted round. Top with a dollop of sauce, a wedge of lemon and a small sprig of dill.