Recipe — 10 minutes · serves 6 as an appetizer · Easy
Gravlax Crostini with Capers and Dill
Five minutes of assembly and it looks like you tried. Our gravlax, capers, a little crème fraîche.
Buy the fish for this recipe
Ingredients
- —170 g Atlantic salmon gravlax or sliced smoked sockeye
- —1 baguette, sliced thin and toasted
- —150 g crème fraîche or cream cheese
- —2 tbsp capers, drained
- —Dill, lemon zest, cracked pepper
Method
- 01
Toast the baguette slices with a light brush of oil until crisp at the edges but still chewy in the middle.
- 02
Spread each with crème fraîche.
- 03
Drape a slice of gravlax over the top — folded, not flat, so it catches the light.
- 04
Scatter capers and dill, then finish with lemon zest and pepper.
From the counter: Slice gravlax at a low angle with a long thin knife and let it come up from fridge-cold for 10 minutes first.