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1 baguette (I use a whole-wheat grain bread)
3/4 pound high-quality salmon lox
1 stick unsalted butter, room temperature
2 teaspoons lemon juice
1 teaspoon lemon zest, finely chopped
1 small shallot, finely chopped
2 teaspoons capers, chopped
1. Pre-heat oven to 350. Slice the baguette thinly, on the diagonal. Place on a baking sheet and drizzle with olive oil. Bake until golden, 10-15 minutes.
2. Cream the butter with the lemon juice, zest, shallot and capers.
3. Spread toasted bread slices with the flavored butter. Arrange salmon lox on toasts, dividing equally and pressing lightly to adhere.
Left-over butter is great on just about anything ;)