Shrimp and Egg Delight with Creme Fraiche and Dill
- 500g / 1.1lb peeled and deveined shrimp
- 250ml / 1 cup crème fraiche
- 120g / 4.3oz puff pastry (1 package)
- 120g / 4.3oz mayonnaise (1/2 cup EU, 1/4 cup US)
- 60g / 2.1oz caviar (1/4 cup EU, 1/8 cup US)
- 45g / 1.6oz chopped fresh chives (1/2 cup)
- 30g / 1.1oz chopped fresh dill (1/2 cup)
- 3 large hard-boiled eggs
- 1 egg for egg wash
- 15ml / 1 tablespoon lemon juice
- Lettuce leaves for garnish
1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface until it reaches a thickness of about 1/8 inch (3 mm).
3. Cut the pastry into small squares, roughly 3 1/2 inches (8.5 cm) on each side.
4. Place a spoonful of crème fraiche (a French term for sour cream) in the center of each square, making sure to leave a 1/2 inch (1 cm) border around the edges.
5. Top the crème fraiche with a piece of shrimp, followed by a sprinkle of chopped dill and chives, and finish with a dollop of mayonnaise.
6. Brush the edges of the pastry with a beaten egg and fold the pastry over the filling to form a neat triangle.
7. Press the edges of the pastry together gently but firmly to seal the filling inside.
8. Place the pastry triangles on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
9. Serve warm with a side of caviar and garnish with a sprinkle of chopped fresh dill.
- mixing bowl
- pastry brush
- baking sheet
- parchment paper
- oven
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