thin slice of white or rye bread
lettuce (eg butterhead)
thin slices of gravlax
chopped fresh dill
Butter the bread slice. Arrange some lettuce on top and cover with gravlax slices. Sprinkle generously with chopped dill.
Serve the canapé as hors d'uvre, a light lunch or as an evening snack with beer, white wine, mineral water or tea.
Recipe source: family recipe.