Salmon Gravlax and Mustard Cream Canapés

  • Preparation 45 MIN
    Marinating 24 H
  • Servings 36
Packed with citrus zest and served in edible, crispy shells, this gravlax recipe paired perfectly with a clementine- and lemon-laced cocktail. Cure the salmon in vodka the day before, but for less time than traditional recipes call for. The flavour of the salmon shines through; the fish has a beautiful glossy colour, and a silky texture to boot.


Salmon Gravlax



Salmon Gravlax

  1. In a small bowl, combine the dill, salt, sugar, citrus zests and black pepper.
  2. In an 11 x 8-inch (28 x 20 cm) rectangular glass dish, arrange the salmon slices in a single layer. Pour the gin or vodka over the salmon. Sprinkle with the salt mixture.
  3. Cover with plastic wrap. Weigh down with a heavy object such as another glass dish of the same size. Refrigerate for 24 hours. Drain and pat dry.
  4. On a work surface, dice the salmon into small pieces. Keep refrigerated.


  1. When ready to serve, in a bowl, beat the cream with a whisk until soft peaks form. Gently fold in the mustard using a spatula.
  2. Fill the hors-d’oeuvre shells with the mustard cream and top with the gravlax. Garnish each canapé with a dill frond and, if desired, mullet roe.

To help you with this recipe

Fine Grater

This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.