Since there are only a few ingredients, make sure to use the best of each. Party time!

INGREDIENTS

10 ounces of the best quality smoked salmon in medium-thin slices (Norwegian or Wild Alaskan)

2 sticks unsalted butter, room temperature

1 tablespoon lemon zest

3 1/2 tablespoons fresh lemon juice

1/2 cup finely chopped chives or green onions

1 tablespoon fresh dill, finely chopped

1 1/2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 thin, long french baguette, cut into 1/4-inch slices

PREPARATION

Preheat oven to 375 degrees F.

Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.

Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate until ready to serve. Bring to room temperature before using.

Spread a thick layer of the mustard-chive butter on each piece of toast and place a slice of smoked salmon on top. Arrange on a plate or tray and serve.

Save and print the recipe at Food52.

Great for breakfast, dinner, or both. Get the full recipe at Food52.

Toast is the ideal absorptive foundation for juicy sauteed mushrooms and eggs. Get the full recipe at Food52.

A lush, impossibly easy meal. Get the full recipe at Food52.

Avocado toast: good. Add a fried egg: even better. Plus preserved lemon and harissa: Oh, HECK yes. Get the full recipe at Food52.

Here your toast acts as the perfect side kick to fresh, crunchy salad; the wingman it always deserved. Get the full recipe at Food52.

The hottest toast in New York — and super seasonal, to boot. What the heck are you waiting for? Get the full recipe at Food52.

This isn't your standard, greasy diner tuna melt. There's (delicious, olive oil-packed) tuna, peppers, capers, and more good stuff tucked in under a beautiful blanket of cheese. Get the full recipe at Food52.

Don't be scared of anchovies; when used correctly, they make the world a better, saltier place. Meyer lemon and rosemary are already a a tasty combo, and the little fishes give it extra punch. Get the full recipe at Food52.

Sounds way more complicated than it is. And so pretty! Get the full recipe at Food52.

The name (and picture) says it all. Ideally served with a bowl of hot soup. Get the full recipe at Food52.

If you don't have prosciutto around, you can be pretty confident that no one will complain if you substitute bacon. Get the full recipe at Food52.

So stupidly easy, so brilliantly good. Get the full recipe at Food52.