For the holidays, I really wanted to share with you my recipe for two salmon and tarama millefeuille. No need to worry, because this millefeuille is not dry, on the …
- 500g of inverted puff pastry (see recipe HERE)
- 2 nice salmon steaks
- a few bay leaves
- 250g of tarama (recipe HERE)
- some spinach and/or lamb’s lettuce shoots
- 7-8 slices of smoked salmon
- optional salmon roe
Then remove the skin by sliding a knife between the flesh and the skin.
Place the cobblestones in a frying pan with the bay leaf and pour cold water over them.
Put it in the fridge spread out for at least 30 minutes. It will firm up and you can then cut it to the perfect size for your plate. Don’t forget to put a piece of parchment paper the size of your baking sheet under the dough.
For the cooking of the dough two options:
Bake the puff pastry at 200°C for 30 minutes.
Cut it in three.
Then each piece in 5. So you have enough to make 5 large slices.
For one slice: spread two slices with tarama. Leave the third one as it will go on top.
Place a few spinach shoots on top.
Then arrange the crumbled cooked salmon.
Just layer and do the same for the other 4 parts.