Shrimp and Anchovy Salad Cups with Avocado
Crispy yeast dough cups filled with surimi, shrimp, anchovies, peppers, avocado, and cherry tomatoes. The dough is hand-kneaded until fully hydrated, proofed until doubled, then shaped over aluminum molds and baked until golden. Topped with shrimp tails and balsamic glaze for a sophisticated appetizer.
Ingredients
- 1 ¾ cups bread flour 00, siftedall-purpose flour1:1wheat
slightly less tender
- 1 ¾ cups durum wheat flour, sifted
- 1 sachet instant yeast, Mastro Fornaio PANEANGELI brand
- 0.1 cups granulated sugar
- 2 tablespoon olive oil
- 15 tbsp warm water, 37-104°F
- 1 teaspoon salt, heaping
- 3 ½ oz surimi sticks, sliced into roundscrab meat1:1shellfishadds shellfish
firmer texture
- 3 ½ oz shrimp, blanched and chopped
- 3 anchovy fillets, chopped
- 1 ¾ oz bell peppers, julienned
- 3 ½ oz avocado, diced
- 10 cherry tomatoes
- black pepper, to taste(optional)
- 10 shrimp tails, blanched
- balsamic vinegar glaze
Instructions
- 1
Knead dough on lightly floured work surface for at least 10 minutes, stretching with closed fists, folding, and slapping onto table until liquids are fully absorbed.
- 2
Return dough to bowl, cover with damp cloth, and let rise in warm place until volume doubles, about 40 minutes.
- 3
Prepare filling by mixing surimi pieces with shrimp, anchovies, peppers, avocado, and cherry tomatoes cut into quarters. Season with pepper to taste.
- 4
Roll out proofed dough to ⅛" thickness and cut into 4 ⅓" diameter discs, reknead scraps until all dough is used.
- 5
Brush outside of 10 aluminum molds with oil and place upside down on baking sheet.
- 6
Place dough discs onto molds and prick with fork.
- 7
Bake cups for about 15 minutes in preheated oven middle rack at 400°F electric, 375°F convection, or 400°F gas.
- 8
Cool cups completely, fill with prepared mixture, top with shrimp tails and balsamic glaze.
Tips
Use warm water between 37-40°C to activate yeast properly.
Thorough kneading develops gluten structure for crispy cups.
Prick dough with fork to prevent puffing during bake.
Chill avocado until last moment before assembly to prevent oxidation.
Fill cups just before serving to keep dough crisp.
Good to Know
Unfilled cups can be stored in airtight container up to 2 days. Filled cups best consumed immediately after assembly.
Prepare and bake cups up to 2 days ahead. Prepare filling components individually, assemble 30 minutes before serving.
Serve as appetizer at room temperature or slightly chilled. Arranges attractively on white plate with glaze drizzle.
Common Mistakes
Do not skip the thorough 10-minute kneading to avoid dense, gummy crumb.
Do not exceed water temperature of 40°C to avoid killing yeast.
Do not skip fork pricking to avoid bloated, hollow cups.
Do not add avocado until serving to avoid brown oxidized appearance.
Do not overbake to avoid dry, brittle dough.
Substitutions
Dairy-Free Swaps
General Alternatives
firmer texture
slightly less tender