Salmon mille-feuille
Recette proposée par La Grande Épicerie de Paris

Difficulty Medium
Preparation 40 minutes
Cooking 20 minutes



4 people
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
    • 1
      Pastry 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.
    • 2
      Salmon method:
      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.
    • 3
      Assembly method:
      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.

    Products :

    Natural fleur de sel

    Terre Exotique
    7.4 €7.40
    For 90 g (82,22 € / kg)

    Belem white pepper

    La Grande Épicerie de Paris
    8.9 €8.90
    For 50 g (178,00 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    6.5 €6.50
    For 125 g (52,00 € / kg)

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