- Large bowl
- 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
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.
SEAFOOD USED IN THIS RECIPE