Smoked Salmon Canapés with Mustard-Dill Sauce
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
In a medium bowl, whisk together the mustard, sugar, vinegar, water, and oil until smooth. Stir in the dill. Set aside.
Cut the bread into desired shapes and sizes and arrange on a serving platter.
Top with salmon slices and mustard-dill sauce. Garnish with sprigs of dill and dill blossoms.
Copyright Kitty Morse, 2015