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Smoked Salmon and Puff Pastry Millefeuille

(for 4 as a starter)

225g (8 oz.) Smoked Salmon (Thinly sliced)
110g (4 oz.) Cream Cheese
110g (4 oz.) Fromage Frais
Juice Half Lemon
2 teaspoons Horseradish Sauce
Generous grating Black Pepper
340g (12 oz.) Roll of Frozen Puff Pastry

Heat the oven to 200 C/400 F/Gas 7
Thaw the Pastry and roll out a little to make it roughly the size of a swiss roll tin.
Cut this into eight even rectangles, put on a flat baking tray and cover with a piece of non-stick baking paper and then cover with another similar sized tin to stop them rising in the oven.
Cook at the set temperature for 5 to 10 mts or until golden brown.
Leave these to cool.

Beat the two cheeses together and mix in the lemon juice ,pepper and horseradish.

Cut the salmon into thin strips.

On each serving spread each piece of pastry with the cream cheese mixture, then some of the strips of smoked salmon.
Top this with a second piece of pastry and decorate that with the cream cheese mix and the salmon.

You can accompany this with a sharp salad of peeled and sliced cucumber dressed in a little white wine vinegar.

June 2, 2009 04:28 PM | 0 Comments
  Martin Dwyer
Consultant Chef