Smoked salmon and Shrimp with Dill and Beet

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  • Pastry: 200 g
  • Vodka or 4 white wine: 2 Tbsp
  • vinegar cider: 2 Tbsp
  • Cream: 300 ml
  • Large shrimp, cooked or thawed: 250 g
  • Smoked salmon: 4 Slice
  • Anise: 4 Teaspoon
  • Butter: 25 g
  • Beet cooked (peeled and cut into strips, without being pickle): 250 g


1. Pre - heat the oven to 220°C.

2. Roll out the puff pastry and cut four slices of 8 cm. Place them on a baking tray greased and drill the slices with a fork. Put another board on top and bake in the oven for 20 minutes, until crisp.

3. Meanwhile, heat a wok, add the vodka or white wine with the cider vinegar and reduce the heat to half. Add the cream and reduce the temperature up to give consistency to the sauce. Add the prawns, smoked salmon and two teaspoons Dill and cook no more than 2 minutes.

4. In another pot, melt the butter and add the beets and the rest of the Dill, cook until the point.

5. To serve, place the pastry, put them in a dish, cover with the beets boiled and then pour over shrimp cream and salmon. Sprinkle with a little Dill and serve immediately.

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