¾ cup sour cream
2 teaspoons dijon mustard
1-2 Tablespoons fresh dill, chopped
crispbreads or pumpernickel toasts
4 ounces gravlax, sliced
salt and pepper, to taste
Stir together the sour cream, mustard, and dill with a fork until well-blended.
Arrange the toasts on a serving plate, placing sliced gravlax on each toast.
Distribute the sauce evenly over the toasts. Season with salt and pepper, if desired.