Serves: 6
WHAT YOU’LL NEED
- 50g softened unsalted butter
- 300g Gravadlax
- 6 slices of rye bread
- Nonpareille capers
- 1 red onion
- Dill dressing
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp wholegrain mustard
- 1 tsp chopped dill, plus extra to garnish
WHAT YOU NEED TO DO
- Make the dressing by using a fork to whisk together the white wine vinegar, olive oil, honey, mustard and chopped dill.
- Mix 50g softened unsalted butter with half of the dill dressing until smooth.
- Generously spread 6 slices of rye bread with the flavoured butter, top with the gravadlax and drizzle with the remaining dressing.
- Garnish with dill leaves, nonpareille capers and thinly sliced rings of red onion. Cut into small squares or slices and serve as canapés, or leave in larger pieces and serve with salad leaves as a starter or light meal.
