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Millefeuille of Smoked Salmon With Cream Cheese and Chives

(serves 4 as a starter)

8 oz. Smoked Salmon (thinly sliced)
4 oz. Cream Cheese
4 oz. Fromage Frais
Juice Half Lemon
Generous grating Black Pepper
Good bunch Chives finely chopped.

Beat the two cheeses together and mix in the lemon juice and pepper.
When they are light and well blended fold in the chopped chives (keeping some for decoration).

Cut the smoked salmon into rough pieces about two" by two".
(they dont have to be intact as they can be patched together.)
You should have at least 3 pieces per person.
Lay a piece of salmon on a plate and spoon over a tablespoon of the mixture.
Spread with a knife and then another piece of salmon, another layer of the cheese and top with the salmon.
Sprinkle over the reserved chives.

To accompany this you can make a tomato salad with sweet ripe vine tomatoes dressed with a little olive oil and even less balsamic vinegar.
If you produce some french bread and some lettuce you have the makings of a lunch or a star turn for a picnic.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef