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Millefeuille of Smoked Salmon


(for Two)


175g (6 oz.) Smoked Salmon (Thinly sliced)
60g (2 oz.) Cream Cheese
60g (2 oz.) Fromage Frais
Juice Half Lemon
Generous grating Black Pepper
Good bunch Chives finely chopped.

Some Cherry Vine Tomatoes for garnish


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.(Keep some for decoration.)

Cut the smoked salmon into rough pieces about half the size of a postcard.
(they donít 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 cheese 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.



February 12, 2008 10:17 AM | 0 Comments
  Martin Dwyer
Consultant Chef