Smoked Salmon:

  • 1 cup (250ml) hot smoked salmon, flaked
  • 1 ½ tablespoon mayonnaise
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon shallot, minced
  • 1 teaspoon lemon juice
  • 3 slices rye bread
  • 2 tablespoon butter, melted

Walnut Salsa Verde:

  • ⅓ cup California walnuts
  • 2 tablespoon sweet gherkins, minced
  • 2 tablespoon each chopped fresh dill, mint and parsley
  • 1 tablespoon olive oil
  • 1 teaspoon capers, minced
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • A pinch red pepper flakes


  1. Combine salmon, mayonnaise, honey, Dijon mustard, shallot and lemon juice in a medium bowl and set aside.
  2. In another bowl, combine the walnut salsa verde ingredients.
  3. With a cookie cutter or shot glass and a knife, slice the rye bread into 1 ½-inch (3.5 cm) rounds and brush each side with melted butter. Toast the rye bread rounds in a non-stick skillet on medium heat until browned on both sides.
  4. Place rye bread toasts on a plate and spoon 1 tablespoon of the smoked salmon mixture on top. Follow with 1 teaspoon of walnut salsa verde.
  5. Garnish each with a sprig of dill.
  6. Serve immediately.

Tip: Smoked salmon can be substituted with canned or leftover baked or grilled salmon. The smoked salmon and walnut salsa verde can be made a day ahead and refrigerated. Cut out rye toast rounds, butter and toast right before serving, or serve on store-bought crostini.