Crispy puff pastries with smoked salmon, shrimps and beetroots

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

Appetizers

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

I love preparing these crispy puff pastries with smoked salmon and shrimps! It's a recipe that I often make for parties or special occasions. The combination of smoked salmon, shrimps and beetroots is really delicious. The cream and dill sauce brings a touch of freshness and deliciousness. It's easy to make and it always impresses my guests. You can prepare the beetroots 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 shrimps
200 g Cooked beetroot
300 ml Crème fraîche (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).

Preparation of 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 crème fraîche and reduce to obtain the consistency of a sauce. 3 Min./90°C/Stufe 2. Add the shrimps, 2 slices of flaked smoked salmon and 2 tsp of dill and cook for another 2 Min./80°C/Stufe 1/Linkslauf.

300

Adding the crème fraîche

Thermomix® Setting

3 min/194°F/Speed 2 90

Add the crème fraîche and reduce to obtain the consistency of a sauce. 3 Min./90°C/Stufe 2.

180

Adding shrimps and salmon

Thermomix® Setting

2 min/176°F/Speed 1 80 Reverse

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

120

Preparation of 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/Linkslauf.

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/Linkslauf.

180

Assembly and presentation

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