Register
Smoked Salmon & Prawns with Dill & Beetroot
Ingredients
-
-
200 gram (7 ounce) puff pastry
-
2 tablespoons vodka or 4 tbs white wine
-
2 tablespoons cider vinegar
-
300 millilitre (½ pint) double cream
-
250 gram (9 ounce) cooked King prawns, defrosted if frozen
-
4 slices smoked salmon
-
4 teaspoon Dried Dill
-
25 gram (1 ounce) butter
-
250 gram (9 ounce) cooked beetroot, peeled and shredded (not in vinegar)
Key Products
Instructions
- 1 Roll out the puff pastry and cut four 8cm rounds. Place these on an oiled baking tray and prick with a fork. Place another baking tray on top and bake for 20 minutes, until crisp.
- 2 Meanwhile, heat a pan, add the vodka or white wine and cider vinegar and reduce by half. Add the double cream and reduce to a sauce consistency. Add the prawns, smoked salmon and 2 tsp Dill and cook for a further 2 minutes.
- 3 In another pan, melt the butter and add the beetroot and remaining Dill and cook until hot.
- 4 To serve, place a puff pastry round on a plate, top with the cooked beetroot and then pour over the creamy prawns and salmon. Sprinkle with a little additional Dill and serve immediately.
- 5 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
More To Savour
