- 2 tablespoons prepared mayonnaise
- 1 tablespoon prepared old-fashioned whole-grain mustard
- 1/2 tablespoon chopped fresh chives
- 2 drops lemon juice
- Salt and freshly ground pepper to taste
In a small bowl, combine the mayonnaise, mustard, chives, and lemon juice. Season with salt and pepper. Cover and chill in the refrigerator until needed.
- Salt and freshly ground black pepper to taste
- Two 6-ounce pieces fresh salmon, thinly sliced
- 4 baguette slices, lightly brushed with olive oil and toasted
- 2 sprigs parsley
- 2 small cherry tomatoes
- 1/2 medium cucumber, peeled and thinly sliced
1. Preheat the broiler on medium until very hot. Sprinkle a baking sheet with salt and pepper and lay the salmon on it. Broil for 30 seconds, or until slightly medium-rare. With a spatula, transfer the salmon to a cold baking sheet and cover with plastic wrap. Chill in the refrigerator until cold.
2. To serve, spread 1 tablespoon mustard sauce on each of 2 plates. Top with salmon. Garnish each plate with 2 baguette slices, a parsley sprig, a cherry tomato, and a few slices of cucumber. Serve with fresh lemon or topped with salmon caviar if desired. This can be also served hot.