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Smoked Salmon & Prawns with Dill & Beetroot

Name: Smoked Salmon & Prawns with Dill & Beetroot
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: French,
Ingredients: 200 g (7 oz) puff pastry; 2 tbsp vodka or 4 tbs white wine; 2 tbsp cider vinegar; 300 ml (½ pint) double cream; 250 g (9 oz) cooked King prawns, defrosted if frozen; 4 slices smoked salmon; 4 tsp Dill; 25 g (1 oz) butter; 250 g (9 oz) cooked beetroot, peeled and shredded (not in vinegar)

Dried Dill

Product Information

£2.15/unit, 10g

Out of Stock

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smoked salmon and prawns with dill and beetroot

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