Cold Starters

Millefeuilles of Smoked Salmon
sent by Laurence Prévost
  • For : 4 servings
  • Time : 30 minutes
  • Difficulty : easy

For this recipe, you need :

  • 6 large sheets of brick or 12 small ones
  • 4 nice slices of smoked salmon
  • 200 grams thick cream
  • 1 jar salmon roe
  • 1 lemon juice
  • 1 bunch of chives
  • salt
  • peppercorn
  • 1 tomato
  • chives
  • dill
  • Lemon quarters

Technical Stages :

  • Using a saucer, cut 12 pieces in the brick sheets and brown them 5/6 minutes in the oven at 180°C/356°F. Reserve.
  • Slice salmon in regular strips and sprinkle them with lemon juice.
  • Gently whip the cream, add salt, pepper, lemon juice, and chopped chives.
  • When serving, place a sheet of brick on each plate, cover slightly with cream. Spread some salmon strips and grind pepper.
  • Renew the operation with the other sheets of brick. On top, distribute a spoon of salmon roe. Decorate each plate with a bit of dill, chive, tomato rose and a lemon quarter. Serve immediately.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Paring Knife 10 cm "Grand Chef"Paring Knife 10 cm "Grand Chef" 33.50 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 20.60 Euro
Stainless steel whisk 25 cmStainless steel whisk 25 cm 10.70 Euro
Filleting Knife "Bonne Cuisine" 17 cmFilleting Knife "Bonne Cuisine" 17 cm 12.50 Euro
Décors et présentationsDécors et présentations 38.20 Euro
Je Sais CuisinerJe Sais Cuisiner 29.00 Euro
La cuisine des coquillages et des crustacésLa cuisine des coquillages et des crustacés 38.00 Euro
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