Smoked Salmon Toast

Last month, Mustard and Co. came out with their new Golden Dijon mustard. It's was an instant hit, and has already become a top-seller. The combination of the yellow mustard seeds and the golden raw honey make this mustard slightly more sweet, and slightly less spicy, than the rest in their line. It makes it easy to throw this mustard into a recipe with confidence, knowing that you'll get bold mustard flavor that won't overpower your dish.

Here, we used the golden dijon to add a little bit of dimension to these smoked salmon toasts, in the salty caper and sour cream sauce. We threw the sauce on some toast, topped it with fresh pickles, smoked salmon, and a little bit of fresh dill for a tasty garnish. These make a killer lunch- but mini-toasts would also make a great appetizer.

Recipe inspiration from: food52


Yields 4 large toasts


8 oz full fat sour cream

1 tsp Mustard and Co. Golden Dijon Mustard

2 Tbsp capers, chopped

1/2 lime, juiced

1 lb smoked salmon, flaked and bones removed

1/2 Cup of pickles, chopped (we used cucumber- but would also be good with red onion)

4 large slices of bread 

5-6 sprigs fresh dill


1. Make the sour cream sauce by combining sour cream, dijon mustard, chopped capers, and lime juice in a small bowl. Season with salt and pepper. 

2. Toast the bread slices, then spread each one with about 1/4 Cup of the sour cream sauce. Top with 1/4 of the chopped pickles and 1/4 of the flaked smoked salmon. Finish by topping with a sprig or two of fresh dill. 

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