Family Best Time >> Food

Pink prawns and smoked salmon in mille-feuilles, surimi mousse and salpicon of black olives and dried tomatoes


Ingredients:10 people
  • whipping cream
    25 cl
  • sliced ​​smoked salmon
    250 g
  • pink prawns in brine
    250 g
  • pitted black olives
    20 g
  • diced tomato
    40 g
  • dried tomatoes in olive oil
    10 g
  • chives
    20 g
  • virgin olive oil
    25 cl
  • salt, ground pepper
    QS
  • sheets of pastry
    2
  • clarified butter
    20 g
  • surimi crumbs
    120 g
  • Shallot
    1
  • garlic
    1 clove


Preparation:


    Difficulty:[usr 2]

    Mix the surimi, season, add the fairly firm whipped cream, mix well, set aside

    Cut the pastry sheets into eight portions (like a pie), coat with clarified butter with a brush and brown in the oven (th.3/4), on a silpat or baking paper, set aside,

    Drain the prawns, marinate them with chopped garlic and olive oil, salt and pepper, set aside

    Cut the smoked salmon into small slices, set aside,

    Prepare the salpicon:by chopping the black olives, the shallot and the dried tomatoes, add the chopped chives, a few diced tomatoes and cover with olive oil, leave to marinate.

    Training:

    Place a piece of filo pastry in the center of the plate, then using a piping bag place a tear of surimi mousse, on top of some marinated prawns, then another piece of pastry sheet, again a little surimi mousse, then a small slice of smoked salmon and mousse, finish with a piece of brick pastry topped with a mini dumpling of surimi mousse, a little chopped chives and surround with salpicon black olives. + some chopped chives.

    Pink prawns and smoked salmon in mille-feuilles, surimi mousse and salpicon of black olives and dried tomatoes

    A creation of Chef Hubert

    Pink prawns and smoked salmon in mille-feuilles, surimi mousse and salpicon of black olives and dried tomatoes

    Hubert wishes you happy holidays