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Loch Fyne Gravadlax

Recipes >> Appetizers >> Loch Fyne Gravadlax

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

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


<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>

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Loch Fyne

LochFyne

Loch Fyne

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