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Gravlax On Pumpernickel Canapes With Dill Mustard
An elegant canapé. Photo courtesy Paramount Caviar.
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June 2010

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Gravlax Recipe

Gravlax & Pumpernickel Canapés With Dill Mustard

 

This is Page 5 of eight pages of elegant seafood hors d’oeuvre recipes. Click on the black links below to view other recipes.

On The Menu:

 

Gravlax On Pumpernickel Canapés With Dill Mustard

This recipe uses purchased gravlax, but if you’re ambitious, you can make your own.

Gravlax (GRAHV-lox) is not smoked salmon, but cured salmon. Instead of smoking, fresh salmon is rubbed with a mixture of dill, sugar and herbs and placed under a weight to cure. See the different types of smoked salmon to sort out the differences between styles.


A canapé (can-uh-PAY) is a specific type of hors d’oeuvre that is prepared on a slice of bread, cracker or other base (e.g. a stuffed mushroom). The components are: the base, the main element (beef, seafood, egg, ham, smoked vegetable, etc.) and a garnish. See the differences between an hors d’oeuvre, canapé, appetizer and amuse bouche.

Recipe yields 20 canapés.

Ingredients

  • 1-1/2 teaspoons white wine vinegar

  • 2 teaspoons sugar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon finely chopped dill

  • 1 teaspoon fresh-ground white pepper
    (You can substitute black pepper. White pepper is more elegant
    as it doesn’t leave black flecks.)

  • 2-1/2 tablespoons sunflower oil or other vegetable oil

  • Pumpernickel slices
    (For this recipe, the square or rectangular pumpernickel slices work better
    than the fluffier, oval sandwich bread loaves; but you can use either.)

  • 10 ounces gravlax slices

Preparation

  1. For sauce, combine vinegar, sugar, mustard, dill and pepper; whisk in oil until thick and creamy.

  2. Lay gravlax on the pumpernickel slices.

  3. Cut each pumpernickel and gravlax slice into 20 1-inch wide strips. Drizzle with sauce. Serve chilled or at room temperature.

  4. May be assembled up to 3 hours in advance. Cover tightly with plastic wrap and refrigerate. Drizzle with sauce up to 1 hour before serving.

 

 

Go To Page 6: Salmon Pancakes With Smoked Salmon & Black Caviar

Return To The Article Index Above

 

 

Recipe courtesy Paramount Caviar. All other materials © copyright 2005- 2014 Lifestyle Direct Direct, Inc. All rights reserved. Images are the copyright of their individual owners.

 



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