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Millefeuille of smoked salmon and prawns with surimi mousse and black olive salpicon


Ingredients:4 people
  • Smoked salmon or smoked trout
    4 nice slices
  • Pink or brine shrimp
    250 g
  • Surimi crumbles
    120 g
  • Liquid cream
    15 cl
  • Pitted black olives
    20 g
  • Tomato
    1
  • Chives
    1/2 bunch
  • Brick sheets
    4
  • Butter
    15g
  • Salt, ground pepper
    QS
  • Grey shallot
    1
  • Garlic
    1 clove
  • Olive oil
    1 tablespoon


Preparation:
  • Preparation time:40 minutes


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.

Millefeuille of smoked salmon and prawns with surimi mousse and black olive salpicon

A creation of Chef Hubert