Smoked salmon millefeuille with heirloom vegetables and truffle cream.

Preheat the oven to 180°C.

Peel and slice the vegetables into very thin strips using a mandoline, place them on a baking tray lined with parchment paper. Sprinkle with paprika, season with salt and pepper, and drizzle with 2 tablespoons of olive oil, then bake for 15 minutes.

Meanwhile, in a skillet, wilt the spinach with the remaining oil for 2 minutes. Season with salt and pepper. Set aside.

In a small saucepan, melt the butter over low heat, then add the cornstarch, mixing well, and gradually add the fresh cream, stirring continuously until the mixture thickens. Season with salt and pepper, then add more cream to achieve your desired creaminess. Let it cool.

Assemble the millefeuille using a rectangular cutter measuring 10 cm x 5 cm. Spread a slice of salmon, top with a layer of parsnip, then pumpkin, beets, drizzle with sauce, place another slice of salmon, and add more vegetables. Finish with spinach and some thin slices of salmon.

To finish, place a bit of the sauce on the plate. Sprinkle with hazelnuts. Enjoy!