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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.