Gravlax and Sour Cream Hors D’oeuvres

Gravlax and Sour Cream Hors D’oeuvres

  • Preparation 20 min
  • Makes 24 hors-d'oeuvres
Featured in RICARDO Magazine (HOLIDAY 2014)



    • 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


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.

Personal Note