Smoked Salmon Mille-Feuilles

Name: Smoked Salmon Mille-Feuilles
Yield: Makes about 35 small rectangular pastries, each 1½ × 2 inches (4 × 5cm)
Cuisine: United States
Ingredients: 8 tablespoons (1 stick) unsalted butter, softened; 8 ounces (225 grams) cream cheese, softened; ½ teaspoon freshly ground black pepper; 8 ounces (225 grams) thinly sliced smoked salmon; One 10 × 15- inch (25 × 38-cm) Baked Puff Pastry Layer; 1 small bunch fresh chives, finely snipped, about ½cup (or substitute a couple of thinly sliced scallions); 1 teaspoon finely grated lemon zest; ¼ teaspoon salt

Preparation info

Makes about
35
small rectangular pastries, each 1½ × 2 inches 4 × 5 cm )

Difficulty
Easy

Appears in

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.

Ingredients

8 ounces (225 grams) cream cheese, softened
8 tablespoons (1

Americas
United States
Pastry
Pescatarian

Method

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.
Slide the Baked Puff Pas