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
- 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.
- 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.
Fine Food Blog
I would love to share with you information on fine food products as well as give you some ideas on how to prepare delicious dishes with them.
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