Smoked Salmon Mille-Feuilles

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Preparation info

  • Makes about


    small rectangular pastries, each 1½ × 2 inches 4 × 5 cm )
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

These delicate sandwiches are perfect as an hors d’oeuvre or as a tea pastry. They’re made from two layers of baked puff pastry with a delicate cream cheese and chive filling and thinly sliced smoked salmon sandwiched between them. If you need enough for a crowd, just use two baked puff pastry layers and double the amount of filling.


  • 8 ounces (225 grams) cream cheese, softened
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 small bunch fresh chives, finely snipped, about ½cup (or substitute a couple of thinly sliced scallions)
  • One 10 × 15- inch (25 × 38-cm) Baked Puff Pastry Layer
  • 8 ounces (225 grams) thinly sliced smoked salmon


  1. For the filling, combine the cream cheese and butter in the bowl of an electric mixer. Beat with the paddle on medium speed until very light, 3 to 4 minutes. Remove from the mixer and use a rubber spatula to stir in the lemon zest, salt, and pepper. Taste for seasoning, remembering that the salmon is quite salty. Gently stir in the chives.
  2. Slide the Baked Puff Pastry Layer onto a cutting board and cut it in half to make two 10 × 7½- inch (25 × 19-cm) rectangles. Slide-one of them onto a small cutting board or a cookie sheet for assembly.
  3. Use a small metal offset spatula to spread half of the filling over the puff pastry layer. Top with the sliced salmon, completely covering the filling. Spread the remaining filling over the salmon.
  4. Top with the second pastry layer. Place a pan or a cookie sheet on the assembled pastry and gently press to make the layers and filling adhere. Refrigerate the pastry for 1 hour before attempting to cut it.
  5. Use a sharp serrated knife to cut the pastry into 4 strips, each about inches (4 cm) wide. Gut the strips crosswise every 2 inches (5 cm) to make small rectangles (or make diagonal cuts to make diamonds). Wipe the knife with a damp cloth after every cut to keep the top layer of pastry free of filling.
  6. Bring the pastries to room temperature for 1 hour before serving.


Line up the pastries on a platter to serve. If you make these as an hors d’oeuvre, serve something less rich and salty with them, such as chilled raw vegetables with a light sauce for dipping.


Keep the pastries at a cool room temperature before serving, or refrigerate and bring to room temperature for 1 hour. Wrap and refrigerate leftovers and bring to room temperature before serving again.