Loch Fyne Gravadlax
Recipes >> Appetizers >> Loch Fyne Gravadlax
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
-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
Media
Photos:
