Recipes

Recipe marinated salmon pastry with avruga caviar and a tangy cream sauce

Name: marinated salmon pastry with avruga caviar and a tangy cream sauce
Yield: 4 mot.personnes
Ingredients: 120 g puff pastry; 100 g shortcrust pastry; 200 g salmon marinated with dill; 80 g cucumber; 60 g mayonnaise; 30 g shallots; 1 tsp mild mustard; 1 tsp aneth ciselé; 120 g mixed salad leaves (lettuce, lambs lettuce, curly endive, lollo rosso, oak leaf); 1 tsp vinaigrette; 120 g Excellence cooking cream 35% fat; 10 g horseradish; lemon juice; salt; pepper; 40 g avruga caviar

For
4 persons

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To prepare this dish

Ingredient list: Smoked salmon pastry
120 g puff pastry
100 g shortcrust pastry
200 g salmon marinated with dill; Cucumber and seasoning
80 g cucumber
60 g mayonnaise
30 g shallots
1 tsp mild mustard
1 tsp aneth ciselé; Mixed salad leaves
120 g mixed salad leaves (lettuce, lambs lettuce, curly endive, lollo rosso, oak leaf)
1 tsp vinaigrette; Tangy cream sauce
120 g Excellence cooking cream 35% fat
10 g horseradish
lemon juice
salt
pepper; Finition
40 g avruga caviar

Elle & Vire products used: Excellence cooking cream 35% fat

The recipe,
step by step

1
Smoked salmon pastry

Roll out the puff pastry until it is an even 2 mm thick. Then cut out rectangles that are 6 cm by 3 cm. Prick each rectangle all over and bake in a hot oven at 180°C (356°F), between two baking sheets until golden. Roll out the short crust pastry very thinly (less than 1 mm) and cut out 4 rectangles of 5 cm by 4 cm. roll each rectangle around a wooden or metal cylindrical shape and bake in a hot oven at 170°C (338°F) until evenly golden all over. Chill and remove the cylinder. Now wrap the smoked salmon round each cylinder.
2
Cucumber and seasoning

Chop the cucumber into 6 cm long sticks. add the chop- ped shallot, mild mustard and dill to the mayonnaise. Garnish each smoked salmon tube with the seasoned mayonnaise. Place each cylinder on a rectangle of puff pastry.
3
Mixed salad leaves

Dress the salad leaves lightly with the vinaigrette.
4
Tangy cream sauce

Whip the cream until firm. season the cream with pepper and salt, mustard, horseradish and lemon juice.
5
Finition

Spread a thin layer of tangy cream sauce on the pastry squares. Place a cylinder of marinated salmon in the middle. Place the puff pastry at one corner of the plate. Place the tangy cream sauce on the opposite side. on the other corner of the plate place some mixed salad. Place the avruga caviar eggs one by one between the cream sauce and the marinated salmon puff pastry.