Smoked Salmon Canapés with Mustard-Dill Sauce

This image courtesy of Joseph DeLeo

The word “dill” (Anethum graveolens), according to Rodale’s Illustrated Encyclopedia of Herbs, is derived from the Norse dilla, “to lull,” alluding to the plant’s sleep-inducing qualities. The Ancient Greeks used dill as a cure for hiccups! Eastern and Northern Europeans use this versatile herb’s feathery fronds in a number of specialties from marinated herring to goulash. Like shooting stars on a stem, the fragrant dill’s tiny yellow blooms provide a lovely garnish. They are also an excellent seasoning for soups or dips. Dill seeds are used for pickling or baking. This appetizer is an adaptation of the traditional Swedish gravlax.



  • 2 tablespoons Dijon mustard
  • 5 teaspoons granulated sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1/2 cup grapeseed oil or walnut oil
  • 2 tablespoons fresh dill, minced
  • 24 slices party or tea-sized pumpernickel or rye bread
  • 4 ounces smoked salmon
  • Dill sprigs, for garnish
  • 1/4 cup dill blossoms, for garnish


  1. In a medium bowl, whisk together the mustard, sugar, vinegar, water, and oil until smooth. Stir in the dill. Set aside. 

  2. Cut the bread into desired shapes and sizes and arrange on a serving platter.

  3. Top with salmon slices and mustard-dill sauce. Garnish with sprigs of dill and dill blossoms.  

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