The Dish Salmon gravlax with mustard dressing

Ingredients

• 8 oz Salmon Fillet (skin removed, chilled, sliced thin on bias)
• 2 tbsp Dijon Mustard (smooth, preferably stone‑ground)
• 1 tsp Honey (adds a subtle sweetness to the sauce)
• 2 tbsp Fresh Dill (finely chopped)
• 0.5 tsp Salt (fine sea salt)
• 0.25 tsp Cracked Black Pepper (freshly cracked)
• 1 whole Lemon (cut into very thin wedges for garnish)
• 12 pieces Water Crackers (large, plain crackers; can be halved if too big)
• 4 tbsp Crème Fraîche (French cultured cream, room temperature)
• 1 clove Garlic (minced finely)

Instructions

1. Make Dill Mustard Sauce

   In a small mixing bowl combine Dijon mustard, honey, chopped fresh dill, salt, and cracked pepper. Whisk until smooth.

   Time: PT3M

2. Prepare Salmon

   Pat the salmon fillet dry with paper towels. Remove any remaining skin or large pieces of fat.

   Time: PT2M

3. Slice Salmon Thinly

   Place the fillet on the cutting board and, using a sharp chef's knife, slice across the grain at a slight bias into very thin strips (about 1‑2 mm thick).

   Time: PT5M

4. Assemble Crackers

   Lay the water crackers on a serving plate. Place one or two salmon strips on each cracker.

   Time: PT2M

5. Add Lemon Garnish

   Arrange the thin lemon wedges around the plate for a burst of freshness when bitten.

   Time: PT1M

6. Top with Crème Fraîche

   Mix the minced garlic into the crème fraîche. Place a small dollop on top of each salmon‑topped cracker.

   Time: PT2M

7. Drizzle Sauce

   Drizzle the prepared dill mustard sauce around the plate or lightly over the crackers for extra flavor.

   Time: PT1M

8. Serve Immediately

   Present the assembled appetizers to guests and enjoy while the crackers stay crisp.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

10 g

Fat

12 g

Fiber

1 g