Quick gravadlax tartlets
- July 2010
- Serves 6
- Takes 30 minutes to make, 10-15 minutes to cook
This quick tart recipe is a creatively different way of using gravadlax, the Scandinavian classic of cured salmon and dill.
- 34.3g (17.1g saturated)
- 32.8g (2.2g sugar)
- Plain flour for dusting
- 500g all-butter puff pastry
- 1 medium free-range egg yolk mixed with 2 tbsp milk
- 2 lemons
- 150ml crème fraîche
- 1 tbsp Dijon mustard
- 200g gravadlax, sliced
- Handful watercress or other peppery salad leaves
- Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the puff pastry to a thickness of ½cm. Cut out 6 x 12cm circles with a sharp knife using a saucer as a guide and place on a baking sheet.
- With a sharp knife, score a line around the perimeter of the pastry circles, 2cm in from the edge, then brush with the egg and milk mixture. Bake for 10-15 minutes until risen and golden.
- Meanwhile, top and tail the lemons and remove the skin and pith with a sharp knife, then remove the segments of lemon by slicing between the membranes. (Discard any pips.) Place them in a bowl with any juice and set aside.
- Mix the crème fraîche with the mustard and season well. Remove the tartlets from the oven. Press down the centre of the pastry circles with your fingers, then dollop in the crème fraîche mixture. Mix the gravadlax with the lemon segments and the watercress. Place a handful of the lemon gravadlax mixture on top of each tart and serve with a little bowl of cracked black pepper.
Make these into little nibbles by cutting out 4cm circles of puff pastry. Bake them for 6-8 minutes to make mini pastry bases. Finely slice the gravadlax, mix with the crème fraîche and mustard in a bowl, then spoon onto the bases. Top each canapé with half a lemon segment and a sprig of watercress.
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