Gravad lax tart with dill and mustard dressing

For a sophisticated starter try Tony Tobin's recipe for marinated salmon on dill-flavoured pastry discs, topped with a mustard dressing
By Tony Tobin
Gravad lax tart with dill and mustard dressing
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes plus overnight marinating
  • Effort: medium



  • 1 tbsp sugar
  • 2 tbsp salt
  • 1 tbsp fennel seeds, crushed
  • 2 tbsp dill, chopped
  • 2 tbsp grain mustard
  • 450 g center-cut fillet of salmon
  • 400 g dill seed pastry dough

For the dressing:

  • 2 tbsp grain mustard
  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • 6 tbsp olive oil
  • 3 tbsp dill, chopped
  • sprig dill, to garnish


1. First prepare the gravad lax. 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 cling film and leave to marinate in the refrigerator overnight.

3. Preheat the oven to 180°C/gas 4.

4. Roll out the dill pastry dough to 1/2 cm thickness and cut discs, using a 12cm circular cutter.

5. Place the dill 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 gravad lax very finely.

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

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