Gravlax Tart With Dill and Mustard Dressing

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. 1

   First prepare the gravlax. Mix together sugar, salt, fennel seeds, chopped dill and mustard.

2. 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. 3

   Preheat the oven to 350°F

4. 4

   Roll out the pastry dough to 1/4in thickness and cut discs, using a 4 3/4in circular cutter.

5. 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. 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. 7

   Using a sharp knife, slice the marinated gravlax very finely.

8. 8

   Place the gravlax slices neatly on the pastry discs. Drizzle over the dressing, garnish with fresh dill and serve at once.