Puff pastry filled with seafood avocado salad

Difficulty: ★☆☆


  • 300 gr. Puff pastry dough in two portions.
  • 1 Potato.
  • 1 Carrot.
  • 2 Boiled eggs.
  • 2 Green asparagus.
  • 1 Ripe avocado.
  • 50 gr. Green olives.
  • 6 Mussels
  • 6 boiled shrimp tails.
  • 2 Surimi fingers.
  • 1 Bunch coriander.
  • Pink sauce.
  • 1/2 Small lettuce.

Category: First course


Bake puff pastry according to manufacturer’s directions, this is about 10 minutes to 392º F. as a general norm. Boil the potato, carrot and asparagus in a Stainless steel Pot with plenty of water and salt. Leave it to cool, peel the ingredients off and chop into fine brunoise (small dices).
In the same pot, open steamed mussels with some water, salt and coriander, move them away as soon as they open. Chop olives, avocado, boiled eggs, shrimp tails and surimi fingers the same size as vegetables. Julienne lettuce. Mix all the ingredients with pink sauce so that we get a thick diced vegetable salad, leave it to cool in the fridge before serving. Fill the half opened puff pastries with diced vegetable salad; try to make it before serving so that puff pastry remains crispy.
Pink sauce is made by mixing mayonnaise, ketchup, orange juice, mustard, Perrin’s sauce or Worcestershire, tabasco sauce and whisky or brandy. Paint puff pastry with beaten egg before baking it so that puff pastry remains shiny.