EQUIPMENT

  • Large bowl
  • Fork

INGREDIENTS

  • 4 ounces gravlax
  • ¾ cup sour cream
  • 2 teaspoons Dijon mustard
  • 1-2 tablespoons chopped fresh dill, or 1-2 teaspoons of dried dill
  • Crispbreads or pumpernickel toasts
  • Salt and pepper

DIRECTIONS

  1. Stir together the sour cream, mustard, and dill with a fork until well-blended.

  2. Arrange the toasts on a serving plate, placing sliced gravlax on each toast.
  3. Distribute the sauce evenly over the toasts. Season with salt and pepper, if desired.

SEAFOOD USED IN THIS RECIPE

Gravlax

Gravlax with homemade dill sauce and toastShop Gravlax