Recipe for Smoked Salmon Millefeuille with Savory Lemon Whipped Cream

Using a cookie cutter, cut out the sheets of pastry. You need 3 circles per millefeuille. Preheat the oven to 180°C. Place the circles of pastry on a baking sheet lined with parchment paper. Brush the circles with melted butter. Bake for a few minutes; it's best to stay close as they can burn quickly. They should have a nice caramel color.

In a bowl, pour in the heavy cream, add the lemon juice, season with salt and pepper. Mix. Pour the mixture into a siphon. Add a gas cartridge. Store in a cool place.

Cut the slices of salmon into strips about one centimeter wide.

For assembling, on a round sheet of pastry, place slices of salmon. Cover with a second round of pastry, add the lemon whipped cream. Cover with a third round. For decoration, I took a slice of smoked salmon and made a knot.

To finish, serve immediately; otherwise, the pastry sheets will become soggy.