A puff pastry with shrimp mousse, garnished with roasted zucchini—an ideal starter for a lovely festive menu. From spring onwards, feel free to replace the zucchini with green asparagus, preferably from Valais. And treat your guests!
Ingredients:
For 6 puff pastries:
- 150 g cooked pink shrimp
- 120 g herb cream cheese
- 1 tbsp plain yogurt
- 1 tsp lemon juice
- 1 zucchini
- 1 tbsp olive oil
- 1 rectangular sheet of puff pastry
- Onion sprouts
- Salt & freshly ground pepper
Recipe
- Preheat the oven to 200°C (fan-assisted). Cut the pastry into six equal pieces and space them out on a baking tray lined with parchment paper. Place in the middle of the oven and bake for about 10 minutes. Leave to cool slightly.
- Slice the zucchini thinly and gently sauté in a pan with a tablespoon of olive oil; season with salt and pepper, keeping it crisp. Drain and leave to cool slightly.
- Drain the shrimp and blend with the cream cheese, yogurt and lemon juice; pepper.
- Just before serving, spread the puff pastries with the shrimp mousse. Arrange the zucchini slices on top. Season with salt and pepper, and garnish with sprouts.
Enjoy this starter with a Petite Arvine Château Lichten, which pairs wonderfully with shellfish and fish.
Enjoy!
