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Smoked Salmon Mille-Feuille

Smoked Salmon Mille-Feuille

Smoked Salmon Mille-Feuille - a modern take on the classic smoked salmon bagel.

Course Appetiser
Cuisine French, International
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Manuela Zangara

Ingredients

Pastry

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

  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.

Assembling

  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.