Mix the surimi, season, add the whipped cream.
Cut 8 to 10 cm circles in the pastry sheets, brush with melted butter on each side, brown in the oven on a silpat or baking paper, 1 minute on each side, set aside.
Drain the prawns, marinate them with the crushed garlic and a little olive oil.
Cut the smoked salmon into small cutlets.
Prepare a salpicon by chopping the black olives, shallot, diced tomato, chopped chives, salt and pepper. Add olive oil.
Place a tear of surimi cream using a pastry bag in the center of a plate, place a disc of brick on top (so that it adheres to the plate), add marinated prawns, another disc , surimi mousse, smoked salmon, surimi mousse, finish with a disc, on top of which you put a touch of surimi mousse.
Decorate around with the olive salpicon.
A creation of Chef Hubert
