Salmon Shrimp Pastry
A fresh salmon shrimp pastry recipe from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g salmon fillet (pre‑cooked, skinless, deboned)
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Salt
- black pepper (freshly ground)
- 60 g smoked salmon
- 2 sheets gelatin
- 50 g cream cheese
- 3 tbsp crème fraîche
- 1 tbsp freshly chopped dill
- 20 ml Noilly Prat
- dill sprigs (for garnish)
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Wash the salmon, pat dry and place on a sheet of foil. Drizzle with olive oil and lemon juice, season with salt and pepper. Fold the foil over the fish and seal well. Steam in the oven for about 10 minutes. Remove from oven, open the foil and let cool.
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3.
Rinse four ramekins with water and line with cling film. Lay a thin layer of smoked salmon on the bottom and finely chop the remaining salmon. Soak gelatin sheets in cold water. Dice the steamed salmon finely as well. Mix the steaming liquid with cream cheese, crème fraîche, smoked salmon, dill and diced salmon; season with salt and pepper. Squeeze out excess gelatin into a pot with Noilly Prat, melt and stir into the cream mixture. Fill the ramekins, smooth the tops and cover for at least 4 hours in the fridge.
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4.
Before serving, pour the pastry out of the ramekins, garnish with dill sprigs and serve with salad if desired.
