Salmon millefeuille with shrimp butter
Cold seafood pastries are delicious and can be many with any number of ingredients. In this case, we recommend salmon millefeuille with shrimp butter. The result is a light and refreshing appetiser in which the texture of the salmon goes really well with the smoothness of the butter and the aroma of the shrimp.
FOR 4 PEOPLE
- 1 pack of shrimp with garlic sauce 160g Seafood Combo by Grand Krust
- 200 g of smoked salmon
- 100 g of butter at room temperature
- 8 pieces of toast
- 4 radishes
- fresh chives
PER 100 GRAMS
- Energy 242
- Proteins10.1
- Carbohydrates 16.3
- Fats14.9
Penedés - Barrel Aged wine
Step by Step
Sauté the shrimp
Sauté the shrimp in the garlic sauce; then set them aside.
Mix the shrimp and the butter
Chop up the shrimp. Save four of them for decoration; mix the rest with the butter.
Create the millefeuille
Intersperse layers of salmon with the shrimp butter spread in a cake tin untill all of the ingredients have been used up. Put the tin in the refrigerator so that the butter hardens and gives the appetiser some consistency.
Cut and serve
Once it’s cold, remove the millefeuille from the tin and cut into portions. Put a portion on a piece of toast and decorate with a
radish and some chives.
- Share it! :)
