Smoked Salmon & Prawns with Dill & Beetroot

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)