250 g cooked beetroot, peeled and shredded (not in vinegar)
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Roll out the puff pastry and cut four 8cm rounds. Place these on an oiled baking tray and prick with a fork. Place another baking tray on top and bake for 20 minutes, until crisp.
Meanwhile, heat a pan, add the vodka or white wine and cider vinegar and reduce by half. Add the double cream and reduce to a sauce consistency. Add the prawns, smoked salmon and 2 tsp Dill and cook for a further 2 minutes.
In another pan, melt the butter and add the beetroot and remaining Dill and cook until hot.
To serve, place a puff pastry round on a plate, top with the cooked beetroot and then pour over the creamy prawns and salmon. Sprinkle with a little additional Dill and serve immediately.
For a quick cold option simply layer the beetroot, salmon and prawns on the pastry base and pour over the chilled sauce.