Smoked Salmon Mille Feuille

We had some special guests in the restaurant today and they wanted to have something different. As a starter they requested smoked salmon, something rather common, but nice to work with. It is very versatile and can be paired with so many things.

I decided to go with Pumpernickel and cream cheese. Both are very traditional ingredients for smoked salmon. To make it a bit different, I simply layered the read with the flavored cream cheese and the smoked salmon. Pumpernickel is a traditional German bread made with rye, sometimes rye flower and often with whole rye "berries" which is the rye before it is ground, but then cooked, it is cooked very slowly, for about 198 to 20 hours on a fairly low temperature (120 C or 250 F) to give it the special texture and color. It actually tastes slightly sweet.

Then I gave a little bit of smoked salmon on the side, a small, crispy salad and just some vinaigrette. This is a starter that is so somple to prepare, but is really effective with the guests, my guests loved it.

So without much further ado, here is the recipe for this simple but delicious starter

Recipe

• 300 g (11 oz) Cream Cheese
• 30 g (1 oz)Garlic
• 30 g (1 oz) Parsley
• 1 pinch of Salt
• 1 pinch of Pepper
• 600 g (11 oz) Smoked Salmon
• 1 pack Pumpernickel
• 30 g (1 oz) Frisee lettuce
• 30 g (1 oz) Red Oak
• 30 g (1 oz) Lollo Rosso
• 30 g (1 oz) Chicory
• 60 ml (2 oz) Olive oil
• 25 ml (1 oz) Balsamic Vinegar

Method

Mix the crem cheese with the chopped herbs and season

The take a pumpernickel, add some cream cheese and then a layer of smoked salmon

Repeat this till you have used up all the Pumpernickel

Keep the Mille feuille for 2 hours in the fridge to settle

For the plating cut the Mille-Feuille in triangles

Then add some more smoked salmon on the side

Garnish with the salad, add the dressing

The recipe is enough for 4 friends