Smoked Salmon with Ginger-Lime Butter

- 1 tablespoon fresh ginger root, minced
- 1 teaspoon lime zest
- 1 teaspoon fresh lime juice
- 1/2 cup unsalted butter at room temperature (1 stick)
- 6 Bays English Muffins, split
- 9 ounces good quality smoked salmon, thinly sliced
- fresh dill

Combine ginger, lime zest, lime juice and butter. Set aside or store in covered jar in refrigerator up to 5 days. Lightly toast muffins in toaster or bake at 400° F for 6 to 7 minutes. Spread each half with ginger-lime butter. Arrange 2 or 3 slices smoked salmon on top. Garnish with fresh dill sprigs.

Serves 12