Mustard and Smoked Salmon Jubilee Toasts 

Jubilee Toasts

  • 4 Minutes 
  • 20 Minutes 
  • 0 Minute


  • 6 slices smoked salmon
  • 24 blinis
  • 150 grams Greek yoghurt
  • 50 grams Colman's English Mustard
  • 50 grams honey
  • 20 millilitres sunflower oil
  • 1 tablespoon lemon juice
  • 1/2 bunch dill


  1. Finely mince the dill, leaving a few sprigs to sprinkle over toasts when serving.

  2. Put Colman's Mustard in a bowl. Slowly pour in oil stirring continuously, like you would do for mayonnaise. The preparation will emulsify, increase in volume and become unctuous, this is important for the final texture of the sauce.

  3. Add yoghurt, combine, then add the minced dill and lemon juice.

  4. Taste and balance with yogurt, lemon or Colman’s depending on your taste. Season with freshly ground pepper.

  5. Lightly toast blinis or bread slices. If they are too big, cut them into bite size pieces.

  6. Spread dill sauce and a slice of smoked salmon on each toast.

  7. Sprinkle fresh dill over and serve.