Paupiettes of Smoked Salmon with Dublin Bay Prawns

Name: Paupiettes of Smoked Salmon with Dublin Bay Prawns (Pannequet de saumon farci aux langoustines)
Yield: For four people
Cuisine: French
Ingredients: 400 g (14 oz) finely sliced smoked salmon; 12 large raw Dublin Bay prawns; 500 ml (16 fl. oz) mayonnaise; 1 teaspoon green herb mustard; juice of half a lemon; a few tablespoons of aromatic white wine court-bouillon; 15 g (½ oz) butter; 1 tomato, skinned, deseeded and diced; a few chives; sprigs of dill or chervil; sprigs of dill or chervil; salt, freshly ground pepper; salt, freshly ground pepper

Pannequet de saumon farci aux langoustines

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

400 g (14 oz) finely sliced smoked salmon
12 large raw Dublin Bay prawns

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Autumn

Method

Preliminary preparations

Shell the Dublin Bay prawns, discarding the heads. Remove the black intestines by making a shallow slit along the back of each one. Wash and dry them and set them aside in a cool place.

Prepare the mayonnaise and season it well. Stir in the green mustard and a few drops of lemon juice, and lighten it with a few tablespoons o