A simple and refined recipe for smoked salmon millefeuilles with a creamy savory whipped cream flavored with lemon. My daughter's favorite recipe and a hit with my guests at aperitifs.
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.
0 servings
2
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