Graved salmon toast

Ingredients for 6 servings:

• 125 g gravlax or smoked salmon
• 200 g mayonnaise
• 50 g mustard, sweet
• 50 g honey
• ½ zucchini
• 125 g Camembert(s) (cream Camembert)
• 12 slices of toast
• dill

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

from the grill

Make a dip from the mayonnaise, mustard, and honey. Then spread the dip on one side of the slices of toast. Spread the gravlax evenly on half of the slices, finely chop the dill, and sprinkle it on top. Wash and thinly slice the zucchini, then place two slices on each slice of salmon. Then cut the Camembert into finger-thick slices and place them on top of the zucchini. Cover with the remaining slices of toast and press down lightly. Bake the toast indirectly in a preheated grill at 200-220°C with the lid closed for about 15 minutes. Use the remaining dip to coat the slices of toast. Smoked eggs go wonderfully with this.