Gravadlax and cucumber dill filo tarts
These Christmas canapés can be adapted with any ingredients you have available. They can be topped with just prawns or gravadlax but, as it is Christmas, it is extra special to have both. Sliced smoked salmon or smoked trout would be delicious too. For this recipe, you will need two 12-hole mini muffin tins.
By Mary Berry
Ingredients
For the tarts
- 25g/1oz unsalted butter, melted, plus extra for greasing
- 6 sheets filo pastry (25x25cm/10x10in)
- 24 cooked and peeled king prawns
- 120g/4¼oz gravadlax, sliced into 24 thin strips
- 24 small fresh dill sprigs, to garnish
For the cucumber dill relish
- 2 spring onions, finely chopped
- ½ large cucumber (about 250g/9oz), peeled, seeds removed and chopped into very small cubes
- 1 tbsp finely chopped fresh dill
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tbsp olive oil
- dash sugar
- salt and freshly ground black pepper
For the soured cream sauce
- 6 heaped tbsp soured cream
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tbsp finely chopped fresh dill
- dash sugar
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Brush two 12-hole mini muffin tins with melted butter.
To make the tarts, place two sheets of filo pastry on a work surface and brush with the melted butter. Place on top of each other and cut into 16 equal squares. Place one square on top of another square at an angle to make a star shape. This will make 8 filo cases. Repeat with the remaining sheets of filo pastry to make 24 cases in total.
Press each filo case into the holes of the muffin tins. Bake for about 8–12 minutes until lightly golden brown and crisp. Leave to cool on a wire rack.
To make the cucumber relish, mix all of the ingredients in a bowl and season with salt and pepper. Set aside.
To make the soured cream sauce, mix all of the ingredients in a bowl and season with salt and pepper. Set aside.
Spoon the relish evenly into each filo case. Top with a prawn, a swirl of gravadlax and a teaspoon of soured cream sauce. Garnish with the dill sprigs.
Chill the tarts until needed but serve at room temperature.
Recipe tips
This recipe can be prepared in advance by baking the filo cases a few days ahead. Prepare the cucumber dill relish up to 1 day ahead, draining off any liquid before adding to the tarts. Prepare the soured cream sauce just before filling the cases on the day.
