{"id":3862,"date":"2020-09-25T09:08:26","date_gmt":"2020-09-25T13:08:26","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=3862"},"modified":"2020-09-30T13:43:52","modified_gmt":"2020-09-30T17:43:52","slug":"recipe-smoked-salmon-tartines","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-smoked-salmon-tartines\/","title":{"rendered":"RECIPE: Smoked Salmon Tartines"},"content":{"rendered":"<p>Having a few guests over this fall? Make your gathering one to remember with this must-have appetizer paired with a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%208%20%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20smoked%20salmon%20tartines\">bottle of red wine<\/a>. These Smoked Salmon Tartines can serve 6 in just 25 minutes &#8212; and of course, they match miraculously with<a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%208%20%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20smoked%20salmon%20tartines\"> rich red wine<\/a>. Pair this light dish with a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%208%20%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20smoked%20salmon%20tartines\">bold California Pinot Noir from the newest Weekly Tasting, Can You Taste the Terroir?<\/a><\/p>\n<p><em>Now let&#8217;s get to cooking!<\/em><\/p>\n<p><strong>Here are the simple ingredients:<\/strong><\/p>\n<ul>\n<li>4 tbsp unsalted butter, softened<\/li>\n<li>1 tsp Dijon mustard<\/li>\n<li>1 tsp whole grain mustard<\/li>\n<li>1\/2 tsp lemon zest<\/li>\n<li>2 tsp fresh dill, chopped finely<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground pepper<\/li>\n<li>1 baguette, sliced<\/li>\n<li>8 oz smoked salmon, sliced<\/li>\n<\/ul>\n<p><strong>And the instructions:<\/strong><\/p>\n<p>1. Preheat your oven to 400\u00b0F.<\/p>\n<p>2. In a bowl, mix butter with mustards, lemon zest, and 1 tablespoon of the dill. Season with salt and pepper.<\/p>\n<p>3. Lay baguette slices on a baking sheet and toast in oven until slightly golden, about 10 minutes. Flip halfway through. Let cool.<\/p>\n<p>4. Spread toasts with the butter mixture and lay smoked salmon on top. Serve with more dill sprinkled over toasts, if desired.<\/p>\n<p>&nbsp;<\/p>\n<p>And now, you should be all set to start snacking! Before you serve this appetizer, be sure to set out a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%208%20%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20smoked%20salmon%20tartines\">rich red wine<\/a> like those in the latest tasting set, <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20september%202020%20recipe%20blog%208%20%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20smoked%20salmon%20tartines\">Can You Taste the Terroir?<\/a> Enjoy!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Having a few guests over this fall? Make your gathering one to remember with this must-have appetizer paired with a bottle of red wine. These Smoked Salmon Tartines can serve 6 in just 25 minutes &#8212; and of course, they match miraculously with rich red wine. Pair this light dish with a bold California Pinot [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":3864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342],"tags":[],"class_list":["post-3862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/3862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=3862"}],"version-history":[{"count":2,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/3862\/revisions"}],"predecessor-version":[{"id":3881,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/3862\/revisions\/3881"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/3864"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=3862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=3862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=3862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}