Smoked Salmon & Prawn with Dill & Beetroot

Number of Portions
Smoked Salmon & Prawn with Dill & Beetroot


- 200 grams puff pastry
- 2 tbsp vodka or 4 tbs white wine
- 2 tbsp cider vinegar
- 300 ml double cream
- 250 grams cooked King prawns, defrosted if frozen
- 4 slices smoked salmon
- 4 tsp Premium Dill Weed
- 25 grams butter
- 250 grams cooked beetroot, peeled and shredded (not in vinegar)


Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

Roll out the puff pastry and cut four 8cm rounds. Place these on an oiled baking tray and prick with a fork. Place another baking tray on top and bake for 20 minutes, until crisp.

Meanwhile, heat a pan, add the vodka or white wine and cider vinegar and reduce by half. Add the double cream and reduce to a sauce consistency. Add the prawns, smoked salmon and 2 tsp Dill and cook for a further 2 minutes.

In another pan, melt the butter and add the beetroot and remaining Dill and cook until hot.

To serve, place a puff pastry round on a plate, top with the cooked beetroot and then pour over the creamy prawns and salmon. Sprinkle with a little additional Dill and serve immediately.


For a quick cold option simply layer the beetroot, salmon and prawns on the pastry base and pour over the chilled sauce.

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