Loch Fyne Gravadlax

Submitted by: Loch Fyne Oysters
Created by consultant masterchef Colin Bussey... all Loch Fyne products available at www.lochfyne.com/shop !

Serves: 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: healthy · delicious · pastry · salmon · seafood · tart · scottish · oysters · fyne · loch ·

Ingredients

200gms sliced Loch Fyne Gravadlax
4 each shortcrust pastry tarts
200ml crème fraiche
20 gms Dijon mustard
2 egg yolks
1 whole egg
Salt and freshly milled black pepper
Small bunch of chopped fresh dill

Method

-heat the oven to 180 degrees
-line 4x 8cm round tartlet moulds leaving an overlap for shrinkage, trim after coking, place greaseproof to cover the pastry and dried beans on top
-bake blind for 8-10 mins, remove from the oven and allow to cool, remove beans and greaseproof
-mix the egg yolks and whole egg, 150ml of the crème fraiche, 10gms of Dijon mustard,chopped dill salt and pepper
-trim the gravadlax slices and make into rosettes, any trimmings add to the crème fraiche mix
-fill the crème fraiche mix into the tartlets and bake for 10 minutes, check filling is set, remove from the oven and allow to cool
-mix the remaining crème fraiche and Dijon mustard, season
-place a tartlet on each plate, drizzle the crème fraiche around the plate
-finally place the rosettes of gravadlax on the tartlet and serve
Chefs Note
A beetroot salad goes well with this!

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