Salmon millefeuilles

Name: Salmon millefeuilles
Prep time: 1 h 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Yield: Serves 4
Cuisine: French
Ingredients: 200 g (6½ oz) unsalted butter, chilled and cubed; 250 ml (8 fl oz) white wine; 400 g (12¾ oz) salmon fillet, skinned and deboned; 2 French shallots, finely chopped; 4 sprigs fresh chervil, to garnish; 1 egg, beaten; ½ quantity puff pastry; 2 tablespoons olive oil; 1 tablespoon white wine vinegar; 2 tablespoons chopped fresh chives; 60 ml (2 fl oz) thick (double) cream

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

A delicious savoury variation of the classic French millefeuille, this dish is made with layers of light flaky pastry, lightly cooked salmon and a mouthwatering chive butter sauce.

Ingredients

400 g (12¾ oz) salmon fillet, skinned and deboned
2 tablespoons olive oil

Europe
France
Fish course
Pescatarian
Mediterranean
Pie

Method

Cut the salmon into 24 thin slices, about 5 mm (¼ inch) thick. Season with salt and pepper, and drizzle with the olive oil. Cover and set aside. Lightly grease a baking tray and line with baking paper.
Preheat the oven to hot 210°C (415°F/Gas 6-7). Div