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Salmon gravlax canapés with dill and pink peppercorns

  • Prep time
    90 minutes
  • Cooking time
    50 minutes
  • 6 portions


Dill and pink-peppercorn gravlax
22 ml (1 ½ TBSP) ground pink peppercorns
15 ml (1 TBSP) ground coriander seeds
30 ml (2 TBSP) coarse sea salt
30 ml (2 TBSP) maple sugar
600 g (1 1/3 lb) skinless salmon filet
125 ml (1/2 cup) fresh dill
Confit lemon zest
3 lemons or 125 ml (1/2 cup) of lemon zest
250 ml (1 cup) water
125 ml (1/2 cup) raw sugar
*Water and sugar can be replaced by 250 ml (1 cup) of clear maple syrup
Homemade mayonnaise
1 egg yolk
15 ml (1 TBSP) Dijon
250 ml (1 cup) canola oil
30 ml (2 TBSP) lemon juice
Freshly ground salt and pepper
4 slices of homestyle Grand-Mère bread with stone-ground old-fashioned grains
About ½ recipe for homemade mayonnaise
1 gravlax recipe
About ½ recipe for confit lemon zest
36 small sprigs of fresh dill



  • Blend together spices, coarse salt, and maple sugar.
  • Cover salmon filet on both sides with mixture.
  • Sprinkle salmon with dill and place on a glass plate.
  • Cover with plastic wrap.
  • Place a small board on top of salmon followed by two food cans to add weight.
  • Let marinate 12 to 16 hours (any longer and the salmon will become too salty).
  • Rinse salmon under cold water, pat dry, and place on a rack.
  • Place in refrigerator uncovered and allow to dry about 12 hours before slicing and serving.

Lemon zest

  • Peel lemons with a peeler and finely chop the peel.
  • In a small saucepan, bring water to a boil, then add chopped peel or lemon zest. Bring to a boil again, drain, and rinse under cold water.
  • Repeat twice more to remove any bitterness.
  • Bring water and sugar to a boil.
  • Add lemon zest and cook for 30 minutes on low heat to make the confit.
  • Let cool, place in an airtight container, and refrigerate.


  • In a bowl, whisk together egg yolk and Dijon. Slowly add oil while whisking constantly to create an emulsion.
  • Add lemon juice and season to taste.


  • Cut bread slices into 9 squares (3 X 3).
  • Spread a thin layer of mayonnaise on each and place on a serving tray.
  • Finely slice gravlax and place salmon in a fan shape on top of each canapé.
  • Garnish with lemon zest and dill.
  • Serve immediately or keep refrigerated until ready to serve.