Smoked Wild Irish Salmon Millefeuille 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 WITH CHIVE PANCAKES

Steps:

• To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
• To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
• Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES

Steps:

• THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze of lemon and set aside.
• THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
• Kevin Dundon's Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof paper between each one and refrigerate.
• My Notes: When I make this dish, I am not going to try to track down smoked wild Irish salmon, delicious though it may be. I shall be making it with the best local smoked salmon available.