Elevate the classic Ensaladilla Rusa tapa by presenting it in a delightful puff pastry shell. This dish, a fusion of flavors and textures, features a delectable "Russian" potato and vegetable salad, succulent shrimp, and optional gelatin glaze for an extra layer of sophistication.
Vegetable and Shrimp Puff Pastry with “Russian” Salad
Elevate the classic Ensaladilla Rusa tapa by presenting it in a delightful puff pastry shell. This dish, a fusion of flavors and textures, features a delectable “Russian” potato and vegetable salad, succulent shrimp, and optional gelatin glaze for an extra layer of sophistication.
Ingredients
For the “Russian” Potato and Vegetable Salad:
- 1 recipe of “Russian” Potato and Vegetable Salad
- 3½ cups Cooking Liquid partial recipe
- 12 medium to large shrimp in their shells
For the Puff Pastry:
- 1 pound puff pastry dough homemade or store-bought
- Pickles thinly sliced lengthwise
For the Optional Glaze:
- 1½ teaspoons unflavored gelatin
- 1 cup cold clarified vegetable or chicken broth
Instructions
Prepare the Salad:
- Follow the recipe for “Russian” Potato and Vegetable Salad.
- Prepare the cooking liquid and cook the shrimp until pink (about 2 minutes).
- Drain, discard the bay leaf, and let the shrimp cool.
- Remove the shells and set aside.
Preheat the Oven:
- Preheat the oven to 425°F.
Bake the Puff Pastry:
- Roll the puff pastry into a 6 x 5-inch rectangle.
- Place it on a dampened cookie sheet and prick it well with a fork, leaving a 1-inch border along the long edges.
- Bake for 15 minutes.
- Occasionally prick the center to prevent excessive puffing.
- Reduce the heat to 400°F and bake for an additional 5 minutes or until golden.
- Let it cool.
Prepare the Puff Pastry Shell:
- Split the pastry rounds horizontally and hollow out the center to create space for the filling.
Assemble the Dish:
- Fill each pastry shell with the prepared “Russian” Salad.
- Arrange the shrimp in rows over the top.
- Decorate the sides with thinly sliced pickles, pressing them into the salad to adhere.
- Replace the top round.
- If you’re not using the glaze, proceed to serve.
Optional Glaze (if using):
- In a small saucepan, soften the gelatin in ¼ cup of broth.
- Add the remaining ¾ cup broth and cook over low heat, stirring until the gelatin dissolves.
- Let the mixture cool and refrigerate until it thickens slightly.
- Spoon the glaze over the top of the pastry and refrigerate until set (not cold).
Notes & Wine Advice
Serve cool.
Enjoy this delightful Vegetable and Shrimp Puff Pastry, a modern twist on the classic Ensaladilla Rusa, perfect for any occasion.
Enjoy this delightful Vegetable and Shrimp Puff Pastry, a modern twist on the classic Ensaladilla Rusa, perfect for any occasion.