I served this lovely canapé at the crayfish party in September, but you can make it any time of year; in Sweden we eat gravad lax all year round. We have it at Christmas, for Easter, Midsummer and in between.
I liked the idea of serving a canapé on forks, especially as I knew the guests would mingle around the garden, but I just couldn’t bring myself to use plastic ones (they’re hideous, bad for the environment and usually break), and the wooden ones don’t taste nice. Instead I bought silver plated vintage forks on eBay and Etsy; much better quality and much more me.
I cured the salmon according to this recipe, but the mustard crème and the general recipe idea is courtesy of Pytte and her lovely (Swedish) book Bjud hem!
Cured salmon with apple and dijon crème, approx 30 canapés
400 g cured salmon
2 apples, cut into small cubes
100 ml creme fraiche
1 tbsp dijon
2 tsp runny honey
salt and pepper
extra dill, chopped
Mix the ingredients for the crème, season to taste and leave in a cool place until serving. Slice the salmon and put on forks. Place the forks on a serving tray or platter and top with apple cubes, dijon crème and maybe some extra dill.