Salmon Gravlax and Mustard Cream Canapés

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.

Featured in RICARDO Magazine HOLIDAY 2018 (p. 56)
  • Nut-free
  • Gluten-free
  • Egg-free



  • Salmon Gravlax

    • 1 tbsp dill, finely chopped
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp lemon zest
    • 1 tsp clementine zest
    • 1/4 tsp ground black pepper
    • 3/4 lb (340 g) skinless salmon fillet, cut into 1/2-inch (1 cm) slices
    • 1 tbsp (15 ml) gin or vodka
  • Canapés

    • 1/2 cup (125 ml) 35% cream
    • 4 tsp (20 ml) whole-grain mustard
    • 36 store-bought crispy hors-d’oeuvre shells
    • Dill fronds, for serving
    • Mullet roe, for serving (optional)


  • Salmon Gravlax

  • Canapés

Personal Note

To help you with this recipe

Fine Grater

Fine Grater

17.99 $

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.

Shop now