Vegetable and Shrimp Puff Pastry with “Russian” Salad
Vegetable and Shrimp Puff Pastry with “Russian” Salad
Elevate the classic Ensaladilla Rusa tapa by presenting it in a delightful puff pastry shell. This dish, a fusion of flavors and textures, features a delectable “Russian” potato and vegetable salad, succulent shrimp, and optional gelatin glaze for an extra layer of sophistication.
Ingrediënten
For the “Russian” Potato and Vegetable Salad:
- 1 recipe of “Russian” Potato and Vegetable Salad
- 3½ cups Cooking Liquid partial recipe
- 12 medium to large shrimp in their shells
For the Puff Pastry:
- 1 pound puff pastry dough homemade or store-bought
- Pickles thinly sliced lengthwise
For the Optional Glaze:
- 1½ teaspoons unflavored gelatin
- 1 cup cold clarified vegetable or chicken broth
Instructies
Prepare the Salad:
- Follow the recipe for “Russian” Potato and Vegetable Salad.
- Prepare the cooking liquid and cook the shrimp until pink (about 2 minutes).
- Drain, discard the bay leaf, and let the shrimp cool.
- Remove the shells and set aside.
Preheat the Oven:
- Preheat the oven to 425°F.
Bake the Puff Pastry:
- Roll the puff pastry into a 6 x 5-inch rectangle.
- Place it on a dampened cookie sheet and prick it well with a fork, leaving a 1-inch border along the long edges.
- Bake for 15 minutes.
- Occasionally prick the center to prevent excessive puffing.
- Reduce the heat to 400°F and bake for an additional 5 minutes or until golden.
- Let it cool.
Prepare the Puff Pastry Shell:
- Split the pastry rounds horizontally and hollow out the center to create space for the filling.
Assemble the Dish:
- Fill each pastry shell with the prepared “Russian” Salad.
- Arrange the shrimp in rows over the top.
- Decorate the sides with thinly sliced pickles, pressing them into the salad to adhere.
- Replace the top round.
- If you’re not using the glaze, proceed to serve.
Optional Glaze (if using):
- In a small saucepan, soften the gelatin in ¼ cup of broth.
- Add the remaining ¾ cup broth and cook over low heat, stirring until the gelatin dissolves.
- Let the mixture cool and refrigerate until it thickens slightly.
- Spoon the glaze over the top of the pastry and refrigerate until set (not cold).
Notes / Tips / Wine Advice:
Serve cool.
Enjoy this delightful Vegetable and Shrimp Puff Pastry, a modern twist on the classic Ensaladilla Rusa, perfect for any occasion.
Enjoy this delightful Vegetable and Shrimp Puff Pastry, a modern twist on the classic Ensaladilla Rusa, perfect for any occasion.
