SMOKED SALMON WITH GINGER-LIME BUTTER
- Prep
- 5 Days
- Cook
- 10 Minutes
- Serves
- 12
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.
