Gravlax and Cucumber Crostini

Photo: Frederic Lagrange
Prep Time:
30 mins
Total Time:
50 mins


  • 2 English cucumbers (about 1 ¾ pounds)

  • ¼ cup Dijon mustard

  • ½ cup mayonnaise

  • 2 teaspoons chopped fresh dill, plus 24 small sprigs, for garnish

  • 24 Crostini

  • 4 ounces thinly sliced gravlax or smoked salmon, cut into twenty-four 1 ½-inch squares


  1. Peel cucumbers, and cut lengthwise around seeds; discard seeds. Cut cucumbers into 1-inch squares.

  2. Mix together mustard, mayonnaise, and chopped dill. Spread 1/2 teaspoon on each crostini. Arrange a piece of gravlax on top of each, then top with a piece of cucumber. Garnish with dill sprigs, and serve immediately.

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