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
Smoked Salmon Mille-Feuille - a modern take on the classic smoked salmon bagel.
Ingredients
Pastry
- 12 10 x4 cm – 4x1.5 inch 3 mm – 0.1 inch thick puff pastry rectangles, thawed
Assembling
- 170 gms – 6 oz. cream cheese softened
- 170 gms – 6 oz. smoked salmon sliced
- 2 tbsp capers drained
- ½ red onion sliced
- Chives optional
Instructions
Pastry
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Prick the rectangles of puff pastry with a fork so that they do not puff up while baking.
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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.
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Bake them in a preheated oven at 200°C – 400°F for 15 – 20 minutes.
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Remove from the oven and leave the puff pastry rectangles to cool down on a wire rack.
Assembling
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Once the pastry has cooled, you can assemble your mille-feuille.
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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.
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Make another layer in the same way.
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Serve cold or at room temperature.
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what an awesome idea to do a savoury mille feuille. love the salmon and caper flavour combo. thanks for the great recipe.
Wonderful! Absolutely delicious, Manuela.
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!
Roz