SAUCE MAGAZINE
Smoked Salmon Butter On Toast
Serves Makes about ½ cup
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Courtesy of Ben Poremba Fine Catering and Salume Beddu’s Ben Poremba | Photo by Carmen Troesser
April 2009
April 2009
INGREDIENTS
½ cup butter with at least 82 percent fat content, softened
2 oz. smoked or cured salmon (use end pieces)
Zest of 1 lemon
1 squeeze fresh lemon juice
Toast points or crostini
Coarse sea salt and freshly cracked black pepper to taste
PREPARATION
• Cream the butter in a bowl.
• Stir in the salmon, zest and lemon juice.
• Spread on toast points or crostini and sprinkle with salt and pepper.
