Gravlax and Sour Cream Hors D’oeuvres
Preparation
20 MIN
Output
24 hors-d'oeuvres

Gravlax and Sour Cream 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

Preparation

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

Note

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.