We Eatt

Loch Fyne Gravadlax

Recipes >> Appetizers >> Loch Fyne Gravadlax



(Public for All)

Made by excellent chef Colin Bussey with fresh Loch Fyne Oyster available for home delivery. http://www.lochfyne.com/Shop


  • 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


<p>-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! All Loch Fyne Oysters products available at www.lochfyne.com</p>






Love this Recipe?

If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.

Log in Sign Up

Loch Fyne


Loch Fyne



Favorite Piece of Cooking Equipment:

Favorite Recipes:

What else?