Salmon gravadlax on rye bread recipe

Salmon gravadlax on rye bread, garnished with dill, red onion rings and capers, makes for a wonderful party canapé.

Ingredients

  Metric  Cups  Imperial  For the dill dressing

• 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

For the canapés

• 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

1. Make the dill dressing by using a fork to whisk together the white wine vinegar, olive oil, honey, mustard and chopped dill.
2. Mix the softened unsalted butter with 1.5 tablespoons of the dill dressing until smooth.
3. Generously spread 6 slices of rye bread with the flavoured butter, top with the gravadlax and drizzle with the remaining dressing. 
4. Garnish with dill leaves, nonpareille capers and thinly sliced rings of red onion.
5. 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.