Millefeuille with two salmon and tarama

For the holidays, I really wanted to share with you my recipe for two salmon and tarama millefeuille. No need to worry, because this millefeuille is not dry, on the contrary, it is easy to cut and eat, just like a sweet millefeuille! With pure butter homemade inverted puff pastry, extremely moist baked salmon, creamy tarama and a good smoked salmon, this decadent millefeuille is perfect with a salad. I put the recipe for 5 parts, but you can cut the parts in two to have a smaller starter for 10 people.

Recipe for 5 large slices of millefeuille (5 to 10 people):

500g of inverted puff pastry (see recipe HERE)
2 nice salmon steaks
a few bay leaves
250g of tarama (recipe HERE)
some spinach and/or lamb’s lettuce shoots
7-8 slices of smoked salmon
optional salmon roe

Start the day before by preparing the inverted puff pastry. This recipe is incredibly delicious if you make the dough at home. Everything is explained step by step HERE.

Remove the bones from your salmon steaks.

Then remove the skin by sliding a knife between the flesh and the skin.

Place the cobblestones in a frying pan with the bay leaf and pour cold water over them.

Heat over low heat. When the water comes to a simmer, turn off the heat and leave the salmon in the very hot water for 10 minutes.

Take the cobblestones and let them rest on paper towels.

Flake the salmon. Because it was cooked in water, it is extremely soft. Make sure there are no edges.

Take your inverted puff pastry and eTry to spread it on a surface a little larger than a standard 30x40cm baking sheet. The goal is to have at least 3mm thickness.

Put it in the fridge spread out for at least 30 minutes. It will firm up and you can then cut it to the perfect size for your plate. Don’t forget to put a piece of parchment paper the size of your baking sheet under the dough.

With the raw dough scraps, you can make palm trees: recipe HERE !

For the cooking of the dough two options:

1-I use a very practical baking sheet. It is a kind of perforated box in which I slide the puff pastry. By closing the box, with a paper on the top of the dough, the latter is blocked in the development of its flakiness at 1 cm height. I bought it on the internet by typing in “laminating plate”. It’s a little expensive, but I use it for my classes. You can see the picture below.

2-You can put the dough on a baking sheet, with a piece of cork cut to 1cm thickness at the 4 corners of the sheet. By placing a new baking sheet on top, the puff pastry will be blocked in its development in the same way.

The goal is to block the puff pastry at 1cm. Otherwise you will have a much less aesthetic millefeuille.

Bake the puff pastry at 200°C for 30 minutes.

Turn out the puff pastry. Fold down the edges to make a nice rectangle.

Cut it in three.

Then each piece in 5. So you have enough to make 5 large slices.

For one slice: spread two slices with tarama. Leave the third one as it will go on top.

Place a few spinach shoots on top.

Place the smoked salmon on top, cutting it to size.

Then arrange the crumbled cooked salmon.

Put a little tarama back on the salmon, just enough to stabilize the millefeuille. I made it with a pastry bag, but with a spoon it will work just fine too!

Just layer and do the same for the other 4 parts.

You can enjoy it right away, but it can also be left in the fridge for a few hours. The next day it is much, much worse: the salmon will dry out a bit and the dough will soften. To be devoured the same day! You can add salmon eggs at the last minute.

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Millefeuille with two salmon and tarama

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Millefeuille with two salmon and tarama

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