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Gravadlax and cucumber dill filo tarts
Fruit and vegetables
24 small fresh
dill
sprigs, to garnish
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 tbsp finely chopped fresh
dill
Tins, packets and jars
1 tsp
Dijon mustard
1 tsp
Dijon mustard
Cooking ingredients
1 tsp
white wine vinegar
1 tbsp
olive oil
dash
sugar
salt and freshly ground
black pepper
1 tsp
white wine vinegar
dash
sugar
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz unsalted
butter
, melted, plus extra for greasing
6 sheets
filo pastry
(25x25cm/10x10in)
6 heaped tbsp
soured cream
Meat, fish and poultry
24 cooked and peeled king
prawns
Other
120g/4¼oz gravadlax, sliced into 24 thin strips
Back to recipe
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