Gravadlax on rye bread recipe
Salmon gravadlax on rye bread, garnished with dill, red onion rings and capers, makes for a wonderful party canapé.
Recipe and image courtesy of Waitrose & Partners.
Ingredients
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp wholegrain mustard
- 1 tsp chopped dill, plus extra to garnish
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp wholegrain mustard
- 1 tsp chopped dill, plus extra to garnish
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp wholegrain mustard
- 1 tsp chopped dill, plus extra to garnish
- 50 g softened unsalted butter
- 3 tbsp dill dressing
- 300 g gravadlax
- 6 slices of rye bread
- 1 handful dill leaves
- 1 tbsp nonpareille capers
- 1 red onion
- 1.8 oz softened unsalted butter
- 3 tbsp dill dressing
- 10.6 oz gravadlax
- 6 slices of rye bread
- 1 handful dill leaves
- 1 tbsp nonpareille capers
- 1 red onion
- 1.8 oz softened unsalted butter
- 3 tbsp dill dressing
- 10.6 oz gravadlax
- 6 slices of rye bread
- 1 handful dill leaves
- 1 tbsp nonpareille capers
- 1 red onion
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Make the dill dressing by using a fork to whisk together the white wine vinegar, olive oil, honey, mustard and chopped dill.
- Mix the softened unsalted butter with 1.5 tablespoons of the dill dressing until smooth.
- Generously spread 6 slices of rye bread with the flavoured butter, top with the gravadlax and drizzle with the remaining dressing.
- Garnish with dill leaves, nonpareille capers and thinly sliced rings of red onion.
- Cut into small squares or slices and serve as canapés, or leave in larger pieces and serve with salad leaves as a starter or light meal.
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Smoked salmon on rye with avocado and peas
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