Gravlax on Oatcakes with Cornichon & Mustard Sauce

A great little canapé for pre dinner drinks, the cornichon gives a lovely piquancy to the rich salmon.

Makes approximately 24 canapés
Preparation time: 15 minutes

150g Gravlax or smoked salmon
24 oatcakes (approx. 300g box)
1 tsp Dijon mustard
1 tsp white wine vinegar
2 tsp olive oil
½ tsp caster sugar
1 tsp chopped dill
2 tsp finely chopped cornichon



Slice the salmon into strips about 1 inch thick and two inches long. Drape one piece of salmon over each oatcake.

Add the mustard, sugar, oil and vinegar into a bowl and stir vigorously until it is emulsified then add the chopped dill and cornichons.

Top each salmon oatcake with a spoonful of the dressing and serve immediately.

If you want to make this in advance, cut the salmon and prepare the dressing and refrigerate. Just before serving assemble on top of the oatcake.