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Salmon Gravlax on Havarti Crostini recipe

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

Dill Mustard:
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

  • Preheat the oven to broil.
  • For the Dill Mustard: Combine all ingredients.
  • For the Crostini: Cut each baguette onthe bias into 18 crostini. Lightly toast the slices in the ovenand cool.
  • Thinly slice the cheese into trianglesapproximately the size of the crostini.
  • On each baguette slice, spread a smallamount of the dill mustard, and then place one slice of cheese.Follow with a rolled or folded slice of gravlax. Garnish witha small sprig of fresh dill.

    Makes about 50 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges. For the crostini bases, cut each of the 4 baguettes into 20 slices, ?cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

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