CHRISTMAS Salmon mille-feuille

INGREDIENTS FOR 6 PERSONS

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

METHOD 

• 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.