Makes 20

1 ½ tsp white wine vinegar

2 tsp sugar

2 tbsp dijon mustard

1 tbsp finely chopped dill

1 tsp white pepper

2 ½ tbsp sunflower oil

Pumpernickel slices

10 ox (300g) gravlax slices

For sauce, combine vinegar, sugar, mustard, dill, and pepper; whisk in oil until thick and creamy.  Lay gravlax on the pumpernickel slices.  Cut each pumpernickel and gravlax slice into 20 - 1 inch wide strips.  Drizzle with sauce.  Serve chilled or at room temperature.

Note:

Assemble up to 3 hours in advance.  Cover tightly with plastic wrap and refrigerate.  Drizzle with sauce up to 1 hour before serving.