Smoked Salmon with Lemon-Chive Cream
6 tablespoons butter, room temperature
2 teaspoons minced fresh ginger
1 teaspoon each lime zest and juice
6 BAYS English Muffins, any variety, split
9 ounces thinly sliced smoked salmon
Fresh dill sprigs
In a medium bowl, stir together butter, ginger, and lime. (Note: This will keep covered in a refrigerator for up to 5 days.)
Toast English muffins; spread halves with Ginger-Lime Butter.
Top with salmon and dill.
Tip: Serve as party appetizer.