Smoked Salmon and Caviar Crostini
8 Slices Martin’s Butter Bread, crusts removed
1 Pound Smoked Salmon, thinly sliced
1/4 Cup Black Caviar or Roe (such as hackleback/sturgeon)
1 Tablespoon Whole Grain Dijon Mustard
1/4 Cup Cream Cheese
1/4 Cup Mayonnaise
1/2 Lemon, juiced
Fresh Dill, to garnish
Freshly Ground Black Pepper
Preheat oven to 350 degrees F. Arrange bread slices (crusts removed) on a baking sheet and bake until lightly toasted and golden.
In a small bowl, combine whole grain Dijon mustard, cream cheese, and mayonnaise; season with black pepper to taste. Mix until smooth and well-blended.
Top crostini with a dollop of Dijonnaise, a slice of smoked salmon, and a small spoonful of caviar.
Squeeze fresh lemon juice over crostini, and garnish with a sprig of dill. Serve.