• 6 slices (about 6 ounces) gravlax or smoked salmon

• 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

• 6 small sprigs fresh dill
• 6 small sprigs curly parsley

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.