CHRISTMAS Salmon mille-feuille

CHRISTMAS Salmon mille-feuille


  • 300g puff pastry
  • 150g cooked salmon
  • 6 sliced smoked salmon
  • 100g tarama
  • 80g salmon eggs
  • 1 box shiso leaves
  • 1 lime
  • salt 
  • pepper


  • Pastry dough method:
    • Preheat the oven to 180°C.
    • On 1 tray, spread the puff pastry on baking parchment and place another tray over it.
    • Place in the oven for 10 minutes.
    • Once baked, cut the puff pastry into 12 rectangles with a knife or pastry cutter.
  • Salmon method:
    • Drain the pre-steamed salmon for about 10 minutes.
    • Finely cut the smoked salmon.
    • In a round-bottomed mixing bowl, mix the cooked salmon and smoked salmon pieces.
    • Season with salt, pepper, lemon juice and ¼ of the tarama.
  • Assembly method:
    • Spread the tarama on one rectangle of puff pastry to form the base.
    • Spread a generous amount of salmon mixture over the tarama.
    • Repeat the operation to obtain 2 layers.
    • Place a final rectangle of puff pastry to finish your mille-feuilles, and decorate it with tarama, salmon eggs and green shiso
  • Chef’s tips:Serve your salmon mille-feuilles with an avocado cream and green salad, to add a light touch.

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