Smoked Salmon Mille Feuille Recipes

SMOKED SALMON MILLE-FEUILLE

Steps:

• Preheat oven to 400ºF.
• Line 2 baking sheets with parchment paper.
• Thaw puff pastry according to pkg directions.
• On a lightly floured surface, roll out 1 pastry sheet from the center until it's 1/2" wider on all sides.
• Whisk together egg, water, and the 1 T dill; brush onto rolled pastry sheet.
• Using 1 1/2 inch round cutter, cut pastry into rounds - transfer rounds to prepared baking sheet. (Puff pastry shrinks as it bakes, so use a cutter one size larger than you want for the finished mille-feuille.).
• Bake until pastry is golden, 15 minutes, remove from oven and cool on baking sheet on a rack.
• Repeat rolling, brushing, cutting and baking with second sheet of puff pastry.
• BEFORE they cool completely, split each one into a top and a bottom.
• Combine cream cheese, capers (if using), the 2 T dill, crushed red pepper flakes (if using) or white pepper (if using) & zest for filling in a bowl until well blended.
• Mince (smoked salmon) or flake (hot-smoked salmon) salmon, gently stir into the cream cheese mixture.
• Transfer filling to a resealable plastic bag; snip of a corner of the bag to form a 1/2-inch opening.
• *For efficient fillling, line the puffs in rows with their "lids" next to them, then pipe them assembly-line style.
• Squeeze a mound about (1 teaspoon) of filling onto the "bottoms" of the baked pastry halves; top with remaining pastry halves.
• MAKE AHEAD:
• **Make filling up to 2 days ahead and store it in the bag you'll use for piping; bring to room temp before using.
• ***Wait until a few hours before serving to bake the puffs. so they stay crisp.
• ****Fill the puffs just before guests arrive.

SMOKED WILD IRISH SALMON MILLEFEUILLE

Steps:

• Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.
• Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.