Prepare these small potato, smoked salmon, and cheese millefeuilles, easy to make and perfect for a gathering with friends.
Preheat the oven to 180°C.
Melt the butter and add the finely chopped shallots. Let infuse on very low heat for about ten minutes. Cut the potatoes into even slices about 0.3cm thick.
Layer the potato slices covered with shallot-infused butter and grated cheese in 4 layers. Bake in the oven for about twenty minutes.
To finish, 2 minutes before the end of cooking, place a chiffonade of salmon covered with cheese on each potato millefeuille and continue cooking. Serve hot.
0 servings
10
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