Smoked Salmon & Prawns with Dill & Beetroot

Smoked Salmon & Prawns with Dill & Beetroot

Smoked Salmon & Prawns with Dill & Beetroot

Prep Time
15 Minutes
Cook Time
25 Minutes
Smoked salmon, prawns and beetroot layered on a puff pastry base and topped with a rich and creamy, Dill flavoured sauce.
  • 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)


  • 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.