A few pieces of lox leftover from brunch and some leftover rye bread, and this happened.. I was craving deviled eggs, which is how this dressing came into being. Tart and creamy and perfect for the salty lox.
- 3 pieces of lox
- 3 slices of bread
- 1 tablespoon mayonnaise
- 1/2 tablespoon horseradish mustard (we do Webers mustard)
- a pinch of fresh dill, diced
- a pinch of fresh chives, diced
- two Roma tomatoes, sliced
Toast the bread, mix the mayo, mustard, dill and chives together and season. Spread the mix on the bread, then tomatoes, then lox.