Smoked Salmon with Ginger-Lime Butter




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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


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.



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