Recette proposée par La Grande Épicerie de Paris
Preparation 40 minutes
Cooking 20 minutes
300 g puff pastry | 150 g cooked salmon | 6 slices of smoked salmon | 100 g tarama | 80 g salmon eggs | 1 box green shiso | 1 lime | Salt | Pepper
1Pastry dough method:
Preheat the oven to 180°C.
On 1 tray, spread the puff pastry on baking parchment and place another tray over it.
Place in the oven for 10 minutes.
Once baked, cut the puff pastry into 12 rectangles with a knife or pastry cutter.
Drain the pre-steamed salmon for about 10 minutes.
Finely cut the smoked salmon.
In a round-bottomed mixing bowl, mix the cooked salmon and smoked salmon pieces.
Season with salt, pepper, lemon juice and ¼ of the tarama.
Spread the tarama on one rectangle of puff pastry to form the base.
Spread a generous amount of salmon mixture over the tarama.
Repeat the operation to obtain 2 layers.
Place a final rectangle of puff pastry to finish your mille-feuilles, and decorate it with taramasalata, salmon eggs and green shiso.
Chef’s tips: Serve your salmon mille-feuilles with an avocado cream and green salad, to add a light touch.