Recipe

Smoked Salmon Mille-feuille Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago I made these for my New Year's Eve party this year. A French woman at my party turned to her husband and said "If I ever get married again, she's catering my wedding!" Thanks Virginie! Prep:20m Cook:45m Servings:12	Luisascater
	smoked salmon appetizer caviar

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Ingredients

1 oz caviar (Sevruga is best to use but if your budget says "no" you can opt for a less expensive type--- or leave it out all together!)

8 oz Smoked Salmon

3-4 ea Yukon gold potatoes, thinly sliced

½ Tbl Thyme, chopped fine

½ tsp Black pepper

½ Tbl Salt

2½ oz Butter

⅓ cup Flour

1 quarts Half and half

⅜ cup Parmesan cheese

½ cup Monterey jack cheese, shredded

1 bunch Dill and creme fraiche (for garnish)

Directions

Melt butter over medium heat. Add thyme, pepper and salt. Stir and cook for 15 seconds.

Add in flour. Cook for 1-3 minutes, stirring often to prevent burning. Whisk in half and half, stirring constantly and bring to a boil. Add cheeses and stir until melted. Butter a rectangular baking. place one layer of potatoes down, slightly over lapping eachother (as you would making scalloped potatoes). Remove sauce from the heat and ladle a bit at time evenly over the sliced potatoes. Repeat with remaining potatoes and sauce, ending with a potato layer. Bake for 25 minutes uncovered then cover and bake for an additional 20 minutes. Remove from oven and let cool.

To serve, cut into desired shapes, top with smoked salmon, sevruga caviar, and garnish with dollop of creme fraiche and a sprig of dill.

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Comments

elgab89 1 year, 3 months ago said:
Luisa, as usually, you leave me in awe. Your recipes and your presentation are sublime!

turtle66 1 year, 3 months ago said:
I like your fancy Canapes...But isn't Mille-feuille a French puff pastry Dessert???

luisascatering 1 year, 3 months ago said:
Yes, typically it is a pastry made of thin layers of puff pastry, whipped cream with a sweet pastry cream/fruit filling. "Mille-feuille" translated from french means "a thousand leaves" or "a thousand sheets". What I do with the thin slices potatoes in this recipe is use the mille-feuille approach by layering the potatoes and sauce, much as you would layer the pastry and the pastry cream :-)

magali777 1 year, 2 months ago said:
She was right, it looks delicious!

jimrug1 1 year, 1 month ago said:
Very Nice Luisa, I love the presentation. It has "come try me" all over it... ;-)~

trigger 1 year, 1 month ago said:
Another pretty appetizer I like the sound of using potato in place of the pastry.

elgab89 1 year ago said:
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THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST APPETIZER - NOVEMBER 2008
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meals4abby 11 months, 3 weeks ago said:
Incredible! I really get a lot of inspiration from you, Luisa. You are the type of cook I aspire to be!

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