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

plat 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 <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>Pastry dough method:</b><br>Preheat the oven to 180&deg;C.<br>On 1 tray, spread the puff pastry on baking parchment and place another tray over it.<br>Place in the oven for 10 minutes.<br>Once baked, cut the puff pastry into 12 rectangles with a knife or pastry cutter.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>Salmon method:</b><br>Drain the pre-steamed salmon for about 10 minutes.<br>Finely cut the smoked salmon.<br>In a round-bottomed mixing bowl, mix the cooked salmon and smoked salmon pieces.<br>Season with salt, pepper, lemon juice and &frac14; of the tarama. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>Assembly method:</b><br>Spread the tarama on one rectangle of puff pastry to form the base.<br>Spread a generous amount of salmon mixture over the tarama.<br>Repeat the operation to obtain 2 layers.<br>Place a final rectangle of puff pastry to finish your mille-feuilles, and decorate it with taramasalata, salmon eggs and green shiso.</span> </div> </li> <li class="step"> <div class="step-content"> <div class="astuce"> <span>Chef’s tips:</span> <span>Serve your salmon mille-feuilles with an avocado cream and green salad, to add a light touch.</span> </div> </div> </li> </ul> French PT20M PT40M
Difficulty Medium
Preparation 40 minutes
Cooking 20 minutes

Ingredients

Preparation

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
    €7.40
    90 g (82,22 € / kg)

    Belem white pepper

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

    Île de Ré fleur de sel

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

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