Name: Crispy puff pastries with smoked salmon, prawns and beetroot
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 4 slice Smoked salmon; 200 g Puff pastry; 250 g Cooked prawns; 200 g Cooked beetroot; 300 ml Sour cream (thick); 2 c. à soupe White wine; 2 c. à soupe Cider vinegar; 4 c. à café Dill; 25 g Butter

Description

I love preparing these crispy puff pastries with smoked salmon and prawns! It's a recipe that I often make for parties or special occasions. The combination of smoked salmon, prawns and beetroot is really delicious. The cream and dill sauce adds a touch of freshness and indulgence. It's easy to make and always impresses my guests. The beetroots can be prepared in advance to save time. A real treat for the taste buds!

Ingredients (9 ingredients)

4 slice Smoked salmon

200 g Puff pastry

250 g Cooked prawns

200 g Cooked beetroot

300 ml Sour cream (thick)

2 c. à soupe White wine

2 c. à soupe Cider vinegar

4 c. à café Dill

25 g Butter

Preparation (7 steps)

Preheat the oven

Preheat the oven to 220°C (th.7).

Preparing the sauce

Thermomix® Setting

5 min/Varoma/Speed 1 Varoma

Pour the white wine and cider vinegar into the Thermomix bowl and reduce by half. 5 Min./Varoma/Stufe 1 without the measuring cup. Add the sour cream and reduce until the consistency of a sauce is obtained. 3 Min./90°C/Stufe 2. Add the prawns, 2 slices of flaked smoked salmon and 2 tsp of dill and cook for another 2 Min./80°C/Stufe 1/Left rotation.

300

Adding the sour cream

Thermomix® Setting

3 min/194°F/Speed 2 90

Add the sour cream and reduce until the consistency of a sauce is obtained. 3 Min./90°C/Stufe 2.

180

Adding the prawns and salmon

Thermomix® Setting

2 min/176°F/Speed 1 80 Reverse

Add the prawns, 2 slices of flaked smoked salmon and 2 tsp of dill and cook for another 2 Min./80°C/Stufe 1/Left rotation.

120

Preparing the beetroots

Thermomix® Setting

2 min/122°F/Speed 1 50

Put the butter in the Thermomix bowl and melt 2 Min./50°C/Stufe 1. Add the beetroots and the rest of the dill and heat 3 Min./80°C/Stufe 1/Left rotation.

120

Heating the beetroots

Thermomix® Setting

3 min/176°F/Speed 1 80 Reverse

Add the beetroots and the rest of the dill and heat 3 Min./80°C/Stufe 1/Left rotation.

180

Assembly and dressing

Place a round of puff pastry on each plate, top harmoniously with cooked beetroots, 1/2 slice of salmon, then cover with cream with prawns and salmon. Sprinkle with a little dill and bake for 15 minutes.

Finished cooking? Great! 🎉

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About this recipe

These crispy puff pastries with smoked salmon, prawns and beetroot is a recipe that I discovered a few years ago during a trip to Scandinavia. I was fascinated by the way they used seafood and root vegetables to create dishes that were both simple and sophisticated. I brought back this idea and adapted it to my taste, using the Thermomix® to facilitate the preparation. The smoked salmon brings a rich and smoky flavor, while the prawns add a tender texture and a slightly sweet taste. The cooked beetroots, with their earthy sweetness, perfectly balance the marine flavors. The thick sour cream, base of the sauce, binds all the ingredients and brings an irresistible smoothness. The dill, with its fresh and aniseed fragrance, enhances the flavors and brings a touch of greenery. The white wine and cider vinegar, reduced together, create a tangy base that contrasts with the richness of the cream and salmon. For the preparation, it is important not to overcook the prawns in the sauce, otherwise they will become rubbery. The Thermomix® allows precise temperature control, which is ideal. Be sure to use good quality cooked beetroots, preferably organic, for a more authentic taste. If you don't have fresh dill, you can use dried dill, but reduce the amount by half. For a vegetarian version, replace the salmon and prawns with sautéed mushrooms and smoked tofu cubes. You can also add fresh spinach to the sauce for an extra touch of greenery. Serve these crispy puff pastries as a starter, accompanied by a light green salad to balance the richness of the dish. A glass of dry and fruity white wine, such as a Sancerre or a Pouilly-Fumé, will go perfectly with the marine flavors. You can also serve them as a main course, accompanied by steamed new potatoes. The beetroots can be prepared in advance and stored in the refrigerator for several days. The sauce can also be prepared in advance, but it is best to add the prawns and salmon just before serving. The puff pastries should be baked just before serving so that they are nice and crispy. If you have leftovers, you can store them in the refrigerator and reheat them in the oven, but they may lose some of their crispness.

Crispy puff pastries with smoked salmon, prawns and beetroot

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Description

Ingredients (9 ingredients)

Preparation (7 steps)

Preheat the oven

Preparing the sauce

Adding the sour cream

Adding the prawns and salmon

Preparing the beetroots

Heating the beetroots

Assembly and dressing

Finished cooking? Great! 🎉

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