Smoked Salmon Mille-Feuille

Smoked Salmon Mille-Feuille

A little while ago I have shown you how to make puff pastry at home and how to make a beautiful Mille-feuille with it.  So, you should already have a recipe for the classic vanilla custard flavoured Mille-feuille.  Today I want to share with you a savoury recipe.  You could say it is my take on a classic Cream Cheese and Smoked Salmon Bagel, one of the American dishes I love the most.  I had it for the first time in New York as a teenager and I immediately fell in love with it.  This Mille-feuille has the same ingredients used to fill a bagel… but without the bagel.  I am using my own puff pastry instead.  It is a great appetiser idea, elegant yet very easy to make: perfect for your next dinner party.  I also think it is a great dish to serve at buffets.  Enjoy!

Smoked Salmon Mille-Feuille

5.0 from 2 reviews
Smoked Salmon Mille-Feuille
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: French, International
Serves: makes 4 10x4 cm – 4x1.5 inch rectangular mille-feuilles
  • 12 10x4 cm – 4x1.5 inch (3 mm – 0.1 inch thick) puff pastry rectangles, thawed
  • 170 gms – 6 oz. cream cheese, softened
  • 170 gms – 6 oz. smoked salmon, sliced
  • 2 tbsp capers, drained
  • ½ red onion, sliced
  • Chives (optional)
  1. Prick the rectangles of puff pastry with a fork so that they do not puff up while baking.
  2. Place them on a baking tray covered with baking paper and cover them with a silicone mat (or another sheet of baking paper and a heavy baking tray).  This will prevent them from puffing up too much.
  3. Bake them in a preheated oven at 200°C – 400°F for 15 – 20 minutes.
  4. Remove from the oven and leave the puff pastry rectangles to cool down on a wire rack.
  1. Once the pastry has cooled, you can assemble your mille-feuille.
  2. Spread some cream cheese on 4 puffy pastry rectangles and top them with some smoked salmon, capers, onion slices and chives (if you are using any).  Top them with another 4 rectangles.  Press down lightly with your hands to ensure that they stick to the filling.
  3. Make another layer in the same way.
  4. Serve cold or at room temperature.

Smoked Salmon Mille-Feuille

Smoked Salmon Mille-Feuille

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  1. says

    I was introduced to the bagel-salmon thing in NYC too, Manu. Like you, I immediately fell in love with them, but with puff pastry I KNOW that it will be even better! Thank you for inspiring me with this delicious recipe!


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