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.
- 12 10 x4 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
Prick the rectangles of puff pastry with a fork so that they do not puff up while baking.
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.
Bake them in a preheated oven at 200°C – 400°F for 15 – 20 minutes.
Remove from the oven and leave the puff pastry rectangles to cool down on a wire rack.
Once the pastry has cooled, you can assemble your mille-feuille.
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.
Make another layer in the same way.
Serve cold or at room temperature.