Patty with salmon and shrimps

Name: patty with salmon and shrimps
Total time: 20 min
Yield: 4
Ingredients: 4 pie; 175 gram deep frozen stir shrimp thawed; 2 tablespoon peanut oil; 1 tablespoon capers; 1 fennel bulb small, in mini cubes; 100 milliliters cooking cream; 100 gram cream cheese natural; 1 dash White wine; 100 gram smoked salmon in strips; 1 tin can salmon fillet cleaned, approx. 200 g; 1 tablespoon dill minced meat

Try this patty with salmon and shrimp

Ingredients

4 pie
175 gram deep frozen stir shrimp thawed
2 tablespoon peanut oil
1 tablespoon capers
1 fennel bulb small, in mini cubes
100 milliliters cooking cream

100 gram cream cheese natural
1 dash White wine
100 gram smoked salmon in strips
1 tin can salmon fillet cleaned, approx. 200 g
1 tablespoon dill minced meat

Directions

Preheat the oven to 190ºC.
Cut off the lids from the pie shells and keep separate. Place the trays on a griddle or baking tray and heat in the middle of the oven for about 6 minutes.
Dab the shrimps dry. Heat the oil and stir-fry in the shrimp, capers and fennel 2-3 minutes. Keep 4 prawns separately.
Add the cream, cream cheese and possibly a dash of white wine. Put the smoked salmon, canned salmon and dill through and heat without cooking.
Fill the pie shells with the fish mixture. Put a shrimp and the lid on it, garnish with some dill and serve the patty with salmon and shrimp directly.