Mini Pink Shrimp Crêpes with Tarama
Mini Pink Shrimp Crêpes with Tarama is a refined appetizer that combines delicate flavors with elegant presentation. The dish features thin, light crêpes filled with small pink shrimp, known for their sweet and subtle taste. The crêpes are topped or filled with tarama, a creamy spread made from fish roe, which adds a rich, savory element to the dish. These bite-sized crêpes are often garnished with fresh herbs such as dill or chives to enhance their flavor and add a touch of color. This appetizer is perfect for special occasions, offering a delightful blend of textures and flavors that are both sophisticated and satisfying.
Ingredients
- 12 peeled pink shrimp
- 1 large slice of cooked beetroot peeled
- 3.5 fl oz warm milk
- 2 level teaspoons of active dry yeast
- 1 large egg
- 3 oz flour
- 3.5 oz tarama
- 1 tablespoon thick cream
- 1 avocado
- 1 lemon
- 0.5 teaspoon smoked paprika
- 3 tablespoons oil
- Salt
- Pepper
Instructions
- Pour the yeast into the warm milk and let it sit for 10 minutes.
- Marinate the shrimp with half of the oil, a splash of lemon juice, and paprika. Keep in the refrigerator.
- Finely puree the beetroot in a blender.
- Put the flour in a bowl, make a well in the center, and add the milk-yeast mixture, the egg yolk, and 1.75 oz of beetroot puree. Mix well. Add salt and pepper, then fold in the beaten egg white.
- Heat a lightly oiled pan. Drop the batter by large spoonfuls to form small crêpes. Cook for 3 minutes.
- Mix the tarama with the cream and place in a piping bag fitted with a Russian tip. Place lemon-dressed avocado slices on the mini pink crêpes, then top with one or two tarama flowers.
- Add the drained shrimp. Serve immediately.
Video
Notes
RecettesCooking.com is the ultimate site for food enthusiasts worldwide.
With thousands of free recipes, it offers an incredible variety of dishes for all tastes.
Explore exotic, traditional, and innovative recipes, and elevate your meals to new heights!