Difficulty:[usr 2]
Mix the surimi, season, add the fairly firm whipped cream, mix well, set aside
Cut the pastry sheets into eight portions (like a pie), coat with clarified butter with a brush and brown in the oven (th.3/4), on a silpat or baking paper, set aside,
Drain the prawns, marinate them with chopped garlic and olive oil, salt and pepper, set aside
Cut the smoked salmon into small slices, set aside,
Prepare the salpicon:by chopping the black olives, the shallot and the dried tomatoes, add the chopped chives, a few diced tomatoes and cover with olive oil, leave to marinate.
Training:
Place a piece of filo pastry in the center of the plate, then using a piping bag place a tear of surimi mousse, on top of some marinated prawns, then another piece of pastry sheet, again a little surimi mousse, then a small slice of smoked salmon and mousse, finish with a piece of brick pastry topped with a mini dumpling of surimi mousse, a little chopped chives and surround with salpicon black olives. + some chopped chives.
A creation of Chef Hubert
Hubert wishes you happy holidays
