SMOKED SALMON WITH GINGER-LIME BUTTER

Ingredients

• 1 tablespoon fresh ginger, minced
• 1 teaspoon lime zest
• 1 teaspoon fresh lime juice
• 1/2 cup unsalted butter, at room temperature (1 stick)
• 6 BAYS^® English Muffins, split
• 9 ounces smoked salmon, thinly sliced
• fresh dill sprigs for garnish

Instructions

• Stir together ginger, lime zest, lime juice and butter. Set aside or store in covered jar in refrigerator up to 5 days. Lightly toast muffins. Spread each half with ginger-lime butter. Arrange 2 or 3 slices smoked salmon on top. Garnish with fresh dill sprigs.