Gravlax and Sour Cream Hors D’oeuvres

Name: Gravlax and Sour Cream Hors D’oeuvres
Prep time: 20 min
Total time: 20 min
Yield: 24 hors-d'oeuvres
Ingredients: 1/4 cup (60 ml) sour cream; 2 tablespoons (30 ml) mustard dill sauce (see note); 24 store-bought crispy shells; Pieces gravlax or smoked salmon, thawed; Fresh chives to taste

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Preparation 20 min
Makes 24 hors-d'oeuvres

Featured in RICARDO Magazine HOLIDAY 2014

Nut-free

Ingredients

- 1/4 cup (60 ml) sour cream
- 2 tablespoons (30 ml) mustard dill sauce (see note)
- 24 store-bought crispy shells
- Pieces gravlax or smoked salmon, thawed
- Fresh chives to taste

Preparation

- In a bowl, combine the sour cream with the mustard dill sauce.
- Spoon the sour cream mixture into the small shells. Top with pieces of gravlax and chopped chives.

Note from Ricardo

We used the St. Mary's River Smokehouses Brand authentic Scandinavian gravlax. It is sold frozen in grocery stores, along with a sachet of mustard dill sauce.

You can also spread a little mustard dill sauce in each shell and then top with sour cream.

Gravlax and Sour Cream Hors D’oeuvres

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Ingredients

Preparation

Note from Ricardo

Personal Note