March 7^th 2011By Eating Well

A play on the traditional Scandinavian recipe, serve gravlax on warm grilled flatbreads or go retro with yummy tea sandwiches. Thinly slice the finished salmon for canapès or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious when used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.