Servings: Serves 6
With a 2 3/4 or 3-inch round biscuit cutter, cut circles out of slices of firm white bread and toast lightly; set aside.
Spread 1 teaspoon of the Dill Dressing on each of the 6 toasts. Drape a slice of gravlax on each toast to fit and drizzle with the last 6 teaspoons of the Dill Dressing.
Top the gravlax with a sprig of dill. Serve each sandwich with a sprig of parsley on the side.
From the August 2001 issue of O, The Oprah Magazine
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