This is one of my favorite appetizers to make. It's flavors are clean and crisp, the texture both crunchy and silky. The taste and smell of them immediately transport me to the southern coast of Norway on a sunny summer day. —fiveandspice
- Makes about 20
slices of gravlax, each cut into 4 small pieces
fresh dill, chopped
freshly ground black pepper
In This Recipe
- Wash the cucumbers, and peel off strips of the skin lengthwise, leaving alternating stripes of dark skin and light flesh. Cut the cucumbers into about 1/2 inch slices. Lightly sprinkle with salt and place on paper towels. Allow to drain for about a half hour, then rinse and pat dry.
- Arrange 20 cucumber slices on a serving platter. Put a small dollop of creme fraiche on each cucumber round. Top with a small piece of gravlax. Sprinkle the canapes with chopped fresh dill and freshly ground black pepper. Serve with a crisp white wine.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.