Gravlax Tart With Dill and Mustard Dressing

Submitted by English_Rose

"For a sophisticated appetizer try this recipe for marinated salmon on dill-flavoured pastry discs, topped with a mustard dressing. Time doesn't include marinating or chilling."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 tablespoon sugar
• 2 tablespoons salt
• 1 tablespoon fennel seed, crushed
• 2 tablespoons dill, chopped
• 2 tablespoons whole grain mustard
• 1 lb center-cut salmon fillet
• 8 ounces puff pastry

• For the dressing

• 2 tablespoons whole grain mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 6 tablespoons olive oil
• 3 tablespoons dill, chopped
• dill sprigs, to garnish

directions

1. First prepare the gravlax. Mix together sugar, salt, fennel seeds, chopped dill and mustard.
2. Spread the mustard mixture evenly over both sides of the salmon fillet, place it in a large dish, cover with plastic wrap and leave to marinate in the refrigerator overnight.
3. Preheat the oven to 350°F
4. Roll out the pastry dough to 1/4in thickness and cut discs, using a 4 3/4in circular cutter.
5. Place the pastry discs on a greased baking sheet and bake for 10-15 minutes until crisp and golden. Remove from the oven and allow to cool.
6. To make the dressing, mix together the grain mustard, vinegar, sugar, olive oil and dill. Add a little water to thin the dressing, if necessary.
7. Using a sharp knife, slice the marinated gravlax very finely.
8. Place the gravlax slices neatly on the pastry discs. Drizzle over the dressing, garnish with fresh dill and serve at once.