Paschal Canapes with Caviar and Shrimp
Ingredients
- For the canapes
- 250 grams Pastry flour
- 150 grams butter
- 1 egg yolk
- 1 tsp salt
- butter (for greasing the dishes)
- Pastry flour (for dusting)
- 250 grams cream cheese
- 6 Tbsps Salmon caviar
- 6 shrimp
- 1 thyme
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Dill
- For the sauce
- 2 Tbsps Mayonnaise
- 2 Tbsps Crème fraiche
- 1 tsp Horseradish
- 2 Tbsps Ketchup
- 1 tsp Cognac
- lemon juice
- cayenne pepper
Preparation steps
Mix the flour with the butter, egg yolks and salt and knead in some water, if necessary until mixture becomes a smooth dough. Wrap with plastic wrap and refrigerate 30 minutes. Roll out the dough on a floured surface and cut out twelve circles to fit into small ramekins or the cups of a muffin tin. Place in the buttered baking dishes or pan and bake in an oven preheated to 160°C (approximately 325°F) for about 20-25 minutes until golden brown. Let cool briefly in the pans then carefully remove and let cool.
Saute the shrimp in hot oil about 1-2 minutes. Remove from the heat, season with salt and pepper and sprinkle with thyme leaves.
Spoon the cream cheese into the pastry cups. Spread salmon caviar over six of the cups and garnish with dill. Place shrimp on the remaining pastry cups.
Mix all the sauce ingredients together and season with lemon juice, cayenne pepper and salt. Serve sauce with the canapes.
