Salmon-shrimp phyllo baskets with minty smashed pea and herb mayonnaise
A dish with a fancy name and an interesting appearance, but what is not difficult to prepare at all. Buttery, crispy phyllo dough filled with mint-flavored smashed pea goes very well with shrimp and salmon fillet and fresh asparagus. I served these baskets with parsley-herb mayonnaise sauce and delicious cherry tomatoes. Suitable food to surprise your friends.
Preparation time: 30-45 min preparation, 30 min baking
Level: average
Serves: four to six
Ingredients:
200 g of phyllo dough
200-300 g of salmon fillets cut into 12 equal pieces
12 peeled tiger prawns with tail
6 asparagus tips cut lengthwise in half
400 g frozen green peas or fresh peas
Butter for frying and spreading phyllo dough
A handful of cherry tomatoes
A few sprigs of fresh dill
A small handful of fresh mint or 1 teaspoon of dried mint leaves
A handful of chopped fresh parsley and 150 g of mayonnaise
Sea seasoning and black pepper for seasoning
Preparation:
1. Cut the salmon fillet into beautiful 4-5 cm pieces (12 pieces in total), cut the tops on the asparagus, and halve them lengthwise
2. Heat the butter in a pan and add the peas, fry for about 10 minutes and pour into the food processor
3. Add mint, season with salt and pepper, and crush to an uneven mass
4. Lubricate the 12-hole muffin tin with butter or oil
5. Cut the phyllo dough sheet in half, melt 100 g of butter, grease each sheet with melted butter and place one sheet slightly shifted on top of another sheet
6. Press the sheets of phyllo dough into the muffin mold so that the bottom of the mold is lined with dough
7. Line all 12 muffin molds that way
8. Lift 1 tablespoon of smashed peas into the bottom of the mold-covered with phyllo dough, place on it a piece of salmon and one shrimp and half a tip of asparagus
9. Lightly shake over with salt and black pepper
10. Bake the phyllo dough baskets for 20-25 minutes at 180 degrees
11. At the same time, prepare mayonnaise or use mayonnaise from the supermarket. Add a handful of chopped parsley to the mayonnaise, season with black pepper, and use to serve food
12. When the baskets are ready, carefully lift them from the edge of the phyllo dough onto the serving plate
13. Serve with cherry tomato halves and herb mayonnaise.
Done !!!
