Slices of toasted multi-grain baguetteare spread with a dill mustard, topped with a slice of havarticheese and a rolled or folded slice of salmon gravlax, and garnishedwith a sprig of fresh dill.
Recipe: Salmon Gravlax onHavarti Crostini
1/2 cup Dijon mustard
1 ounce white wine
1 tablespoon chopped fresh dill
1/2 teaspoon black pepperCrostini:
3 multi-grain baguettes
8 ounces Havarti cheese
1 pound salmon gravlax (smoked salmon may be substituted), slicedpaper thin
1 bunch fresh dill
Makes about 50 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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