Servings: Serves 6
Ingredients
  • 6 slices (about 6 ounces) gravlax or smoked salmon
  • Dill Dressing
    • 3 tablespoons safflower oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon sugar
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon salt
    • 1/8 teaspoon white pepper
    Garnish
    • 6 small sprigs fresh dill
    • 6 small sprigs curly parsley
    Directions
    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.